Chipotle Sweet Potato Lentil Taquitos
 
Prep time
Cook time
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I love serving these chipotle sweet potato lentil taquitos with lots of dipping options. They are a fun finger food that is hearty enough for dinner!
Author:
Recipe type: Main
Cuisine: Mexican
Serves: 2 adult servings
Ingredients
  • 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
Instructions
  1. Preheat oven to 400 F.
  2. 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.
  3. 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.
  4. Add cooked lentils to the skillet with the sweet potatoes. Stir in chipotle, adobo, tomato paste, salt, pepper, cumin and cheese.
  5. 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.
  6. Bake in the preheated oven for 20 minutes, or until golden brown and crispy.
Recipe by Alison's Allspice at https://www.alisonsallspice.com/chipotle-sweet-potato-lentil-taquitos/