- 45 min
Allergens: Sesame, Dairy, Gluten, Soy, Wheat
Prepare and cook the chicken
Preheat oven to 400°F
Season chicken drumsticks with salt and pepper. Place drumsticks on a baking sheet lined with parchment paper, drizzle with 1 Tbsp of olive oil (double for 4 ppl.) and bake for 25 min.
Meanwhile, prepare the rest of the ingredients
Slice red and green onions.
Rinse and drain the black beans.
Thinly slice sweet potato (use a mandolin if available).
Finely chop the lettuce.
Cook the potatoes
Remove chicken from the oven. Once cooled (5mins), shred the meat using hands or a fork. Set aside.
Place sweet potato slices on a baking tray lined with parchment paper and drizzle with 1 Tbsp of olive oil (double for 4 ppl.), salt and pepper. Bake for 15-20 min or until crispy.
Start the taquitos filling
In a saucepan over medium heat, sweat red onion for 3-5 min in 1 Tbsp of olive oil (double for 4 ppl.). Add black beans and shredded chicken and salt and pepper to taste. Add Zapata spice mix and chipotle sauce and cook for 2 min more.
Roll the taquitos
Fill the tortillas with the chicken mixture, lettuce, some sweet potato and 1/2 of the cheese. Roll the tortillas into taquitos.
Cook the taquitos and serve
Heat 1 Tbsp of olive oil (double for 4 ppl.) in the same pan over medium-high heat. Cook the taquitos in the oil about 2 min per side.
Serve on plates garnished with remaining cheese and green onion. Serve with remaining sweet potato chips.