When I say these are the best vegetarian taquitos I’ve ever had, I really mean THEY ARE THE BEST. Perfectly cooked sweet potatoes and sweet corn resting on an avocado cream, wrapped in a crispy tortilla. Can it sound more delicious? These sweet potato and corn taquitos are my vegetarian take on a classic Mexican taquito with a little extra health and freshness. The combination of sweet potato and corn tossed with mozzarella cheese make for the perfect texture, a little crunch, a little soft, and a lot of yummm. Without the avocado cream, these wouldn’t have that creaminess that is essential to making a taquito moist and stay together. The cream is rich yet fresh with the combination of cream cheese, sour cream and avocado; and the jalepeno adds a spice that just tickles the tongue.

You don’t have to be vegetarian to enjoy these taquitos, the sweet potato is hardy enough to make a satisfying bite, and of course there is still lots of cheese in these! While the prep might take a little time, it is totally worth it, just throw on a podcast and you’re ready to go. Hey you can even do your laundry while the sweet potatoes cook!

The first time I made these sweet potato and corn taquitos I shared them with my friends, and I held my breath as they tasted them, worried that they wouldn’t like them. Well, that wasn’t the case at all! To name a few reactions: remarkable, I need the recipe, absolutely delicious, are there any leftovers? Everyone loved them and you will too. They are impressive because they are a unique take on a classic Mexican dish, you’ll look like an innovative international chef. So, if that’s the title you’re going for, make these NOW (or tomorrow so you can shop for the ingredients!).

Shopping List

For the Sweet Potato and Corn Filling

• Sweet potatoes
• Fresh sweet corn
• Shredded mozzarella cheese
• Olive oil
• Garlic Powder
• Salt & Pepper

For the Avocado Cream

• Avocados
• Cream cheese
• Sour Cream
• Jalapeno
• Salt

Prep, Roll & Bake

There are three main steps to making these taquitos: prepping the filling while listening to some music, filling and rolling the taquitos as your dog searches for droppings, and baking the taquitos while counting the minutes. Or in short prepping the filling, rolling them up and baking them!

Step 1: Prep the Filling

There are two fillings to prep: the sweet potato and corn mixture and the avocado spread.

First chop and season the sweet potatoes and bake at 425°F until tender (about 25 minutes). As the sweet potatoes bake, cut your sweet corn and make the cream. When the sweet potatoes are done combine them with the corn and cheese. Now prep the tortillas: place 4 tortillas in between two moist paper towels and microwave.

Step 2: Fill and Roll the Taquitos

Now that you have your filling, cream and tortillas ready to go, you can start assembling the taquitos. Spread avocado cream on the tortilla, then place a couple spoonfuls of the filling on top. Roll the tortilla and place them seam side down on the baking tray. Repeat until tray is full then brush with olive oil and sprinkle with sea salt.

Step 3: Bake until Crispy

Bake the taquitos at 425°F for about 15 minutes or until edges are crispy and the center is still slightly soft because they will harden as they cool! Serve them with sour cream, guacamole and salsa to be traditional, or with my Sweet and Sour Apple Slaw to be a little fancy. We like fancy;)

How to Serve Taquitos

Taquitos are traditionally served with guacamole, sour cream, salsa, Mexican rice and maybe even beans. These can all be delicious, but I like to make fresh and delicious sides, here are some ideas:

• Fresh crunch: Sweet & Sour Apple Slaw
• Guacamole: The best (most simple) guac on the block
• Sour cream: Avocado Cream
• Salsa: Cheesy Creamy Salsa

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