Crispy Sweet Potato & Black Bean Taquitos With Cashew 'Feta' Crema & Salsa Fresca

Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.

STEP 1

For the best flavour and texture, we recommend shallow frying the taquitos, but if you'd prefer a healthier oil free version you can bake them instead. If you are frying, take out a deep frying pan or wok. If you are baking, pre-heat your oven to  200°C / 220°C fan and take out a roasting tray. 

STEP 2

Drain the black beans and add to a large bowl. Mash them up with a potato masher or fork until you have a chunky paste that binds together more, then stir through the chipotle sweet potato. Season to taste with salt and pepper. 

STEP 3

Wrap the corn tortillas in a damp paper towel and microwave for about 30 seconds. This makes them more pliable and prevents cracking or breaking when folding. 

If you don’t have a microwave you can add a splash of water to each side of the tortilla and warm in a non-stick frying pan (without oil) for 30 seconds on each side, or until soft. 

Divide the black bean and chipotle sweet potato mixture between the corn tortillas (8 for two people, 16 for four). Using a spoon, place the mixture in a line along one end of each tortilla, then roll them up tightly and secure the ends with a toothpick to hold the rolled shape.

STEP 4

Shallow frying:

Place a large frying pan over medium-low heat and drizzle in a generous amount of neutral oil. Once the pan is hot, add the taquitos seam side down - you may need to work in batches to not overcrowd the pan. Cook for a few minutes without moving them to ensure the seam seals, then roll them occasionally to cook all sides until golden brown. Set aside on a plate lined with kitchen towel to remove any excess oil. Remove the toothpicks one cooled a little.

Baking:

Place the taquitos on a baking tray seam side down and spray or brush the tops with oil. Place in your pre-heated oven and bake for 15-20 minutes or until the shells are crispy. Remove the toothpicks one cooled a little.

STEP 5

To make the salsa fresca, finely chop the cherry tomatoes and red onion. If it’s a large onion, half for two people will work well. Squeeze over half of the lime and season with salt and pepper. Mix well to combine.

Finely slice the baby gem lettuce, and cut the remaining half of a lime into wedges and set aside.

STEP 6

To serve, divide the sliced baby gem lettuce between serving plates and place the crispy taquitos on top. Spoon over the salsa fresca, drizzle with cashew 'feta' crema, and serve with lime wedges on the side. Enjoy!