Sweet Potato, Black Bean & Lime Taquitos (GF, DF, Egg, Soy, Peanut/Tree nut Free, Top 8 Free, Vegan)
Prep time: 
Cook time: 
Total time: 
Serves: 12-14 tacos
Perfect for meat-less Monday these filling tacos have sweet potatoes, black beans, a hint of lime and a special ingredient that really kicks it up a notch: cinnamon.
  • 1.5 pounds sweet potato (about 1 large), scrubbed, peeled, and cut into 1-inch chunks
  • 2 tablespoons olive oil
  • ¼ teaspoon cinnamon
  • ½ teaspoon cumin
  • ½ teaspoon salt
  • ¼ cup chopped red onion, diced finely
  • 1 can of black beans, rinsed and drained
  • 3 Tablespoons lime juice, plus several limes cut into wedges for garnish
  • 12-14 corn tortillas, warmed
  • Guacamole
  • Cilantro for garnish
  1. Heat oil in a non-stick skillet over medium heat, add onion and sweet potato. Cook until softened. Once softened, add the beans, spices and take off the heat. Stir in the lime juice.
  2. Warm tortillas in the microwave until soft and pliable (usually 10-15 seconds in my microwave). Put a large river of guacamole down the middle of the tortilla. Spoon the sweet potato mixture onto the guacamole. Garnish with cilantro.
  3. Serve with additional limes for lime-aholics like myself.
If you want your sweet potatoes to cook faster, I'll sometimes nuke them in the microwave for 1-2 minutes before adding to the pan.

Also, the larger the sweet potato chunks, the longer they'll take to cook.

Lastly, after filling and rolling them, I've fried them before. They're great either way, but I don't like the hassle of frying, so I didn't include it in the directions. Feel free if you like 'em that way!
Recipe by Allergy Awesomeness at https://allergyawesomeness.com/sweet-potato-black-bean-lime-taquitos-gf-df-egg-soy-peanuttree-nut-free-top-8-free-vegan/