Vegetarian Lacto Ovo Sweet Potato Taquitos Recipes

Steps:

• 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 fahrenheit oven for 10-15 minutes.

Steps:

• For the aioli: Stir together the mayonnaise, adobo sauce and lime juice in a small bowl. Stir in enough water (a tablespoon or so) to make a thick sauce that you can drizzle. Refrigerate while you make the taquitos to blend the flavors.
• For the taquitos: Heat the olive oil in a medium nonstick skillet over medium heat. Add the sweet potatoes and onions and season with salt. Cook, tossing occasionally, until the onion softens, about 8 minutes. Add the garlic and cumin and toss. Make a space in the center of the pan and add the adobo sauce and tomato paste; let toast for a minute and then stir into the vegetables. Add 1/2 cup water and bring to a simmer. Cook until the sweet potatoes are very tender and the sauce is very thick, about 5 minutes (you can add a few more tablespoons of water if the pan dries out too quickly). Stir in the lime zest and transfer to a medium bowl to cool slightly, about 10 minutes.
• Heat 1 inch of vegetable oil in a straight-sided skillet until it reaches 350 degrees F on a deep-fry thermometer. Wrap the tortillas in a damp kitchen towel and microwave until warmed and pliable, about 1 minute.
• Working with a couple tortillas at a time, form about 2 tablespoons of filling into a log and roll in a tortilla to make a cigar shape, leaving the ends open. Secure closed with toothpicks. Repeat with the remaining tortillas and filling.
• Fry the taquitos in 2 or 3 batches (don't crowd the pan) until crisp and golden, 3 to 4 minutes per batch, letting the oil return to 350 degrees F between batches. Drain on a paper-towel-lined baking sheet and season with salt. Remove the toothpicks.
• Serve the taquitos on a bed of romaine, topped with the kimchi, a drizzle of aioli and the cilantro leaves.

Steps:

• To prepare filling, heat oil in a large nonstick skillet over medium-high heat.
• Add onion and garlic; saute 3 minutes or until onion is tender.
• Add veggie ground round and next 4 ingredients; cook 5 minutes.
• Preheat oven to 425°.
• Bring broth to a boil in a large saucepan. Reduce heat and simmer.
• Working with 1 tortilla at a time, use tongs to carefully dip tortilla into broth for 2 seconds; place softened tortilla on a paper towel.
• Spoon about 1 tablespoon of filling across lower third of tortilla; top with 2 teaspoons cheese. Roll into a cigar-shaped bundle; place rolled tortilla on a baking sheet coated with cooking spray.
• Repeat procedure with remaining tortillas, filling, and cheese.
• Bake for 13 minutes or until rolls are crisp.