Hello friends! I hope everyone is having a great Thanksgiving break with friends and family. Today I am sharing with you my chipotle sweet potato lentil taquitos. If you have any leftover sweet potatoes from your thanksgiving dinner, use them up in these fun to eat taquitos! I love serving taquitos to guests with lots of dipping options. They are a fun finger food that is hearty enough for dinner!
Half the fun of eating taquitos is experimenting with all kinds of dips and salsas! I recommend serving these with at least 2 types of salsa (red, green, or guac salsa, like in the pictures), and something creamy like sour cream, or a lime-spiked mayo! If you are serving these to kids, you’ll want to omit the chipotles and adobo and serve with hot sauce for adults!
Variations to the Chipotle Sweet Potato Lentil Taquitos recipe:
- Try cooked black beans in place of the lentils to cut back on dishes! You may want to coarsely mash them because of their larger size.
- Kid friendly: omit the chipotles and adobo. Serve with hot sauce on the side for adults!
- Try swapping the sweet potato for butternut squash, or even roasted carrots!
- Gluten free: Corn tortillas are harder to work with because they tend to rip. If you warm them properly so they stretch around the filling, they can be used to make this recipe gluten free!
- 1 small sweet potato (1/2 lb), diced
- ½ cup onion, diced
- Splash olive oil
- ⅓ cup dry lentils, rinsed and drained
- 1 chipotle pepper, minced
- 1 TBS each: adobo sauce (from can of chipotles) and tomato paste
- ¼ tsp each: salt, black pepper, and cumin
- ¾ cup shredded Monterey jack cheese
- 8 small whole wheat tortillas
- Salsa/sour cream, for serving
- Preheat oven to 400 F.
- Add sweet potato and onion to a large skillet with a splash of olive oil. Cook until sweet potato is tender, and starting to brown.
- Meanwhile, cover lentils with water in a small pot and bring to a boil. Simmer over low heat for 15 minutes, or until lentils are tender, but not mushy. Drain well.
- Add cooked lentils to the skillet with the sweet potatoes. Stir in chipotle, adobo, tomato paste, salt, pepper, cumin and cheese.
- Divide the filling into 8 portions. Spoon each portion into a tortilla and roll it up. Place the filled tortillas seam side down on a parchment lined baking sheet.
- Bake in the preheated oven for 20 minutes, or until golden brown and crispy.
Ohhhh!!! So delicious! Love anything Mexican.
Me too! Thanks Julie!
I love chipotle and these look fantastic x
I love chipotle too, Thanks for stopping by Cat!
These sound and look really yummy, my kids would definitely go for the spicy adult version, they love spicy food! Thank you for bringing this lovely recipe idea to #CookBlogShare:)
I loved spicy food as a kid too! Thank you Monika!