super bowl food, only in a healthy way

It sucks to see the football season getting ready to come to an end.  I love afternoons with the TV roaring, Brad yelling in the background and me working on the upcoming weeks posts in the kitchen…occasionally getting my tipsy on.  It’s like my perfect world.

This is not to suggest that I’m not excited to see the two coaching brothers playing against one another. Talk about good gens?  Seriously, “how does that even happen?” Any how-San Francisco and Baltimore in New Orleans, February 2, 2013. Wow, it will be fun and memorable to watch.  Now, what to eat? Chips, pizza, more chips; or not…

Here is my seriously delicious blue corn, sweet potato and black bean taquitos; super easy for the super bowl.  Get it, “I’m so cleaver”.   No one will leave hungry and everyone will Love them.  They are packed with flavor, healthy and completely satisfying.   The recipe is below, click the continue read more at the end of the post.   Go San Fran…just saying.  Smooches until tomorrow. xoxoxoxo, JulieTaquito recipe click continue reading below…

Sweet potato and black bean taquitos:

  • 1 TBS Olive oil
  • 1TBS butter
  • 1 Sweet onion diced
  • 2 Sweet potatoes peeled and cubed
  • 1 Can of black beans, Trader Joes.
  • ½ Cup of grated cheddar/jack cheese
  • 1 Bunch of cilantro
  • 2 TBS Cilantro vinaigrette (we get ours from a farmers market)
  • 1 Package blue corn tortillas (Trader Joes)
  • ½ Package of wheat corn tortillas (Trader Joes)
  • Salt and pepper to taste
  • Olive oil to lightly brush tortillas before baking.

Preheat the oven to 350~.  Cook the sweet potato and onion in the olive oil and butter, until crisp and brown. I add a little salt while they are cooking. I almost burn them to give them a ton of flavor.  Drain the black beans and add them to the cooked sweet potato and onion mixture.  Wait for the mix to cool slightly; then add the cheese and about two tablespoons of cilantro vinaigrette. You may need to moisten the blue corn tortillas first to prevent them from cracking. I wrap them in wet paper towels and microwave them for about 20 seconds.  Work with the blue corn while it’s warm.  Stuff with the mixture and secure two edges together with several toothpicks. Repeat this process with both the blue corn and wheat corn.  Place the rolled taquitos on parchment paper.  Brush the taquitos with olive oil and place in the oven for about 30 minutes or until crisp.  Careful not to over cook or the tortilla will crack.  Remove them from the oven.  Take out the toothpicks and serve with guacamole and fresh cilantro.  Eat and enjoy…

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