These freezer-friendly sweet potato baked taquitos are a healthy, protein-packed snack that is perfect in a packed lunch!
I am still flying high on the new year ‘fresh start’ thing.
The other day I shared some of my personal new years resolutions with you, which involved cutting back on my kitchen waste production.
Today I thought I’d share my vision for Sweet Peas & Saffron in 2017! My plans for 2017 involve more Meal Prep Challenges. More prep ahead breakfasts, lunches & dinner recipes!
Do you enjoy my ‘epic’ posts? I shared 7 energy bite flavors, 7 turkey meatball flavors and 7 stir fry sauce flavors? That series is here to stay! I can’t wait to share 7 (or 8?) freezer-friendly chicken marinades with you, hopefully soon!
And last but not least, slow cookers. Yes you will see a ton of slow cooker recipes in 2017. I hope to test them out in the Instant Pot as well, and whether they can be assembled and frozen prior to cooking.
How does this all sound? Shall we kick it off with an easy meal prep snack recipe? Sweet potato baked taquitos coming at you!
I’ve been trying to think outside of the box when it comes to prep ahead snack recipes, because muffins and hummus can get a little tedious after awhile.
Sometimes when I’m looking for inspiration I just look around at the grocery store…and those freezer aisle taquitos look darn good. Sadly they’re loaded up with cream cheese and other unhealthy stuff, so I never buy them.
But it got me thinking that I could come up with my own healthier baked taquitos version, and given my severe addiction to putting sweet potatoes in everything, logically I thought of them first.
Here’s how these bad boys go: First you have to cook your sweet potatoes. I roast mine, and I even left the skin on (there are a ton of nutrients in the skin!). You could also steam yours if you are in a rush.
Next I mashed them up with some chili powder, cumin, salt and a squeeze of lime. You could add a little cayenne if you’re feeling spicy 😉
For protein I stirred in some black beans.
Now we get rollin rollin rollin. And sprinklin sprinklin sprinklin (with some cheese). And bakin bakin bakin.
Bake them up for 20 or so minutes until they are slightly browned and crispy.
Voila! Taquitos are finito and bonito. Man I’m on a roll today.
More healthy prep ahead snacks for us:
- These Cheesy Spinach Quinoa Cups are freezer friendly too!
- and these SEVEN No-Bake Energy Bites mean you’ll never get bored
- and these Southwestern Baked Falafels with Corn & Black Beans are packed with protein
- 1 large sweet potato cut into 1/2 inch cubes (roughly 6 cups)
- 1/4 tsp salt
- 1 tsp chili powder
- 1/2 tsp cumin
- juice of 1 lime
- 1 cup black beans
- 3/4 cup shredded cheese optional
- ten 6 inch tortillas
- 1-2 tablespoons olive oil.
Heat oven to 425°F.
Toss sweet potato cubes in olive oil and spread on a baking sheet.
Bake for 25 minutes, stirring them up half way.
Place sweet potatoes in a large bowl and mash with the salt, chili powder, cumin and lime. Stir in the black beans and shredded cheese.
Spread ¼ cup of sweet potato/black bean filling on a six inch tortilla. Roll tightly and place seam side down in a 9X13 inch baking pan.
Repeat until all filling is gone.
Brush tortillas with olive oil.
Bake for 20 or so minutes, until brown and crispy.
To Freeze:Cool completely, then portion out into medium freezer bags.
Thaw completely in the fridge, and heat gently in the microwave.
Freeze for up to 1 month.
To Serve:These are BEST served with fresh guacamole, but salsa or greek yogurt are also great for dipping.
Calories 225 // Fat 8 g // Saturated Fat 3 g // Cholesterol 10 mg // Sodium 331 mg // Carbohydrate 33 g // Fiber 4 g // Sugars 0 g // Protein 7 g
Calories 185 // Fat 4 g // Saturated Fat 1 g // Cholesterol 0 mg // Sodium 261 mg // Carbohydrate 32 g // Fiber 4 g // Sugars 0 g // Protein 4 g