Take It Easy Taquitos

with Sweet Potato and Black Beans

  • 45 min
Family Friendly
Poultry
Gluten
Close your eyes a few seconds and feel the South Western aromas relax your senses with Chipotle Chicken Taquitos, served with crispy sweet potato chips!
Chipotle Chicken Taquitos

Ingredients

1/3 cup(s)
Black Beans
6
Chicken Drumstick(s)
2 tbsp
Chipotle Sauce
1 tsp
Garlic Powder (*)
2 leave(s)
Green Leaf Lettuce
1
Green Onion(s)
1 tsp
Ground Jalapeno & Poblano (*)
2 oz
Guacamole
40 g
Monterey Jack
4 tbsp
Olive Oil (not included)
1 tsp
Onion Powder (*)
1/2
Red Onion(s)
300 g
Sweet Potatoe(s)
4
Tortilla(s)
Nutritional facts
Serving per portion
Amount / Serving
Calories
1333 kcal
Total fat
72 g
Saturated Fat
17 g
Sodium
1 g
Total Carbohydrate
95 g
Fiber
12 g
Sugar
18 g
Proteins
71 g

Instructions

Prepare chicken
1

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.

Prepare vegetables
2

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.

Prepare sweet potatoes
3

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.

Fry ingredients
4

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.

Prepare taquitos
5

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.

Fry taquitos
6

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.