In order to bring you the best organic produce, some ingredients may differ from those depicted.
Sweet potato taquitos with black bean salad
Gluten-Free Friendly, Dairy-Free, Soy-Free, Mediterranean, Vegan
2 Servings, 730 Calories/Serving
For a satisfying handheld meal, these crispy vegan taquitos are loaded with sweet potatoes, Southwestern spices, and fresh baby kale.
In your bag
- 1 organic sweet potato
- 1 organic red onion
- Sunbasket Southwestern spice blend (ancho chile powder - sweet paprika - granulated garlic - cumin)
- 1½ cups cooked black beans
- ¼ pound organic grape or cherry tomatoes
- 1 organic lime
- 4 or 5 sprigs organic fresh cilantro
- 8 Mi Rancho 100% corn tortillas
- 3 ounces organic baby kale or other leafy greens
Calories 730, Total Fat 16g (21% DV), Sat. Fat 2.5g (13% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 370mg (16% DV), Total Carb. 131g (48% DV), Fiber 22g (79% DV), Total Sugars 14g (Incl. 0g Added Sugars, 0% DV), Protein 23g
Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.
Wash produce before use
Make the sweet potato filling
- Peel the sweet potato. Cut the potato in half lengthwise, then crosswise into ¼-inch-thick half-moons.
- Peel and coarsely chop the onion. Set aside half for the black bean salad.
In a medium sauce pot, add the sweet potato, half the onion, and enough lightly salted water to cover by 1 inch. Bring to a boil, reduce to a simmer, and cook until tender, 8 to 10 minutes. Drain and return to the pot. Add 1 to 2 teaspoons oil and as much Southwestern spice blend as you like. Using the back of a spoon or a masher, coarsely mash the potato. Season to taste with salt and pepper and more Southwestern spice blend, if desired. Cover and keep warm. While the potato and onion are cooking, prepare the black bean salad.
Make the black bean salad
- Rinse the black beans.
- Cut the tomatoes into quarters.
- Zest and juice the lime.
- Coarsely chop the cilantro.
In a medium bowl, stir together the black beans, tomatoes, lime zest and juice, cilantro, remaining onion, and 1 teaspoon [2 tsp] oil. Season to taste with salt and pepper.
Warm the tortillas; assemble the taquitos
On the stovetop directly over a flame, or in a dry medium frying pan over medium heat, warm the tortillas, turning once, until just pliable and warmed through, about 30 seconds per side.
Place the tortillas on a work surface. Divide the sweet potato filling evenly among the tortillas, spreading the filling over the bottom third of each tortilla; top with the kale and roll up each tortilla as tightly as you can.
Cook the taquitos
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Working in batches if needed, place the taquitos, seam side down, and cook, turning once, until the tortillas are crisp and the filling is heated through, 2 to 4 minutes. Transfer to a paper-towel-lined plate. Add more oil between batches if needed.
Transfer the taquitos and black bean salad to individual plates and serve.
- Mash the sweet potato filling.
- Rinse the black beans.
- Juice the lime.
- Assemble the black bean salad.
- Help assemble the taquitos.