Sweet Potato & Lime Taquitos and Fried Rice

sweet_pot_lime_taquitos_4

It’s Mexican night at the Barry household 🙂

I have never made taquitos before and to be honest I hardly ever fry anything and mostly eat steamed, baked, raw, or lightly sautéed foods, but I saw a recipe for vegan and gluten-free taquitos that looked so yummy I thought why not (just this once).  They were easy to make and very tasty.  I made some fried rice to go with them and my husband popped open a grapefruit beer as well.  All in that night…but don’t worry I had a green smoothie with my dinner.

This recipe (and the above picture) comes from Beard & Bonnet a great site for vegan vegetarian and gluten-free food.  They have some amazing recipes.  Check them out at beardandbonnet.com.

Here is my version of their taquito recipe along with my throw together fried rice recipe….Enjoy!

INGREDIENTS (Taquitos)

1 large sweet potato
2 Tbsp vegan butter
1/4 tsp cinnamon
1/2 tsp cumin
1/2 tsp sea salt
1/2 cup chopped red onion
1/4 cup chopped fresh cilantro
2 limes
6-12 white corn tortillas (for gluten-free) or you can use flour tortillas
olive oil

DIRECTIONS

Wash, peel and cut the potato into chunks.  Boil the potato for approx. 15 minutes until it is tender.  In a bowl combine the potato, butter, cinnamon, cumin and salt.

In another bowl combine the red onion, cilantro, and the juice of 1 lime.

taquito filling

In a skillet heat 1/4 inch of oil.  Cut a lime in half and rub the flesh of the lime on one side of the tortilla shells.  Spread 1-2 heaping tablespoons of potato mixture and 1/2-1 tablespoon of onion mixture into the tortilla on one end and then roll up and put in oil.  Cook approximately 3-5 minutes on each side or until the get golden brown and crispy on all sides.

My taquitos may not be as pretty as the ones above but take my word for it they were crispy, fresh, flavorful, and downright delicious!  Oh, and twice the size….yummy!

taquitos

INGREDIENTS (fried rice)

2 cups cooked brown rice
1 carrot, chopped
1/4 red onion, chopped
2 stalks celery, chopped
1/4 cup walnuts, chopped
2 Tbsp olive oil
1 Tbsp honey (agave if you want it vegan)
1 teaspoon sriracha (yeah baby…nice and spicy)
2 Tbsp tamari or liquid aminos

DIRECTIONS

Whisk together the honey, sriracha and tamari and set aside.

Saute the carrot, onion, celery, and walnuts in oil for approximately 3-5 minutes.  Add the rice and sauce and saute another 2-3 minutes.

That’s all there is to it!

You don’t have to wait until taco Tuesday anymore to eat Mexican, go ahead and whip some up at home any day of the week.

-Kristen
Choosing healthy living over dying 🙂

 

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