Sweet Potato Taquitos
1 (16 ounce) can vegetarian refried beans
1 (16 ounce) can sweet potatoes, mashed
3/4 cup shredded Monterey jack cheese
3 tablespoons minced onions
2 mild jalapeno chiles, seeded and minced
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/16 teaspoon ground cinnamon (pinch)
24 small white corn tortillas (approximately 6 to 7 inches across)
Combine refried beans, mashed sweet potatoes, shredded cheese, minced onion, minced chiles and spices and mix well.
Heat tortillas one at a time very briefly (just a few seconds or so) in frying pan with no oil to soften and then move to a basket or tortilla keeper lined with a damp towel to keep soft until you are ready to use.
Place a large Tablespoon or so (when rolled up, each one is about 1 inch wide) of mixture in center of each small tortilla (Filling should not come too close to the ends, or it will fall out).
Roll up tortilla around bean/sweet potato mixture and secure with a wooden toothpick.
Fry in Canola oil one or two at a time for 3 to 5 minutes each until golden brown and crisp.
Drain on paper toweling for a few moments before serving.
Serve with your favorite salsa and sour cream or guacamole.
These can be frozen and reheated on a baking sheet in 350 degree oven for 10-15 minutes.
Tags: Betty Lynch