In continuation of my series of posts about making several meals from one core component, I’m making Baked Chipotle Black Bean & Sweet Potato Taquitos. Crunchy taquitos are a welcome handheld appetizer, served with a healthy helping of salsa and guacamole. They can also move into the world of main courses with the addition of soup and a green salad.
For the filling, I use a mixture of my Spicy Black Beans, chipotle chile pepper, and bite-sized pieces of sweet potatoes. Few things go together more beautifully with black beans than sweet potatoes. They were made for each other.
Generally, taquitos are made by warming soft corn tortillas in a dry, warm skillet until they’re pliable. (If you try to roll a cold corn tortilla, it will break.) Then they’re rolled with filling and fried in oil, seam side down. Once a seal has been created, the taquitos are turned to brown on all sides. The fried version is a delicious indulgence, but I try to limit the amount of fried foods I eat. Plus, if a person incorrectly gauges how sealed the taquitos are and turns them too soon, one can end up with a pan full of fried filling.
In lieu of warming them in a dry skillet, I microwave the corn tortillas before filling them. It saves time since I don’t have to warm the tortillas one at a time, but if you’re anti-microwave, feel free to do the pan method. After that the tortillas are filled and then baked for fifteen minutes. This baked version simplifies things to the point that make taquitos a doable and healthy weeknight dinner.
Have you missed my other Spicy Black Bean recipes? Check out Spicy Black Bean Tacos, Mango Pineapple Salsa on Black Bean-Stuffed Potatoes, and Black Bean Taco Pizza.