- 45 min
Preheat oven to 400 F
Prepare the chicken
Season chicken with salt and pepper. Place drumsticks on a baking sheet lined with parchment paper, drizzle with 1/4 olive oil and bake for 25 min.
Meanwhile, prepare the rest of the ingredients
Slice red and green onions. Drain and rinse beans. Thinly slice sweet potato (use a mandolin if available). Thinly chop lettuce.
Cook the potatoes
Remove chicken from the oven. Once cooled (5mins), shred the meat using hands or forks. Reserve. Place sweet potato slices in a bowl and drizzle with 1/4 olive oil, salt and pepper. Transfer to a baking tray lined with parchment paper and bake for 15 min or until crispy.
Start the taquitos filling
In a saucepan, sweat red onion for 3-5 min over medium heat in 1/4 of the olive oil. Add beans and shredded chicken and salt and pepper to taste. Add 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 the remaining oil 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.