Spicy Whipped Sweet Potato and Kale Taquitos

Spicy Whipped Sweet Potato and Kale Taquitos – with taco style shredded mushrooms and pecans (vegan and gluten-free)

These taquitos may be my best creation yet. I wish I made more, because looking at this photo is making me hungry again. The sweet potatoes are creamy yet spicy, the kale adds nice color and nutritional value, and the shredded mushroom and pecan “taco meat” is pure magic, it  looks like the real thing. Seriously, you have to try these. Seriously. Considering that they are fairly simple to make, I see them as a party food staple, and by party food I mean Saturday night couch fest – so who cares if it’s almost 11pm, go raid your pantry, I’m not gonna tell.

Ingredients

For the Spicy whipped Sweet Potatoes

2 heaping cups peeled and diced sweet potatoes

2 tbsp. vegan butter (I used earth balance soy free)

1/4 tsp. sea salt

a dash of cayenne pepper to taste

2 tbsp. almond milk or non dairy milk of choice

1 tsp. maple syrup

For the “tac0 meat” 

17 or so small crimini/baby bella mushrooms

1/2 cup raw pecans

1 tbsp. coconut oil

1 tbsp. diced shallots

1.5 to 2 tsp. taco seasoning of choice

1/4 cup low sodium vegetable broth

For the Taquitos

10 corn tortillas

2 tbsp. coconut oil

1 cup shredded kale

Directions

• boil peeled and diced sweet potatoes until tender.
• drain – add butter
• mash
• add salt, cayenne, almond milk, and maple syrup
• whip with an electric mixer or by hand – set aside

• process pecans in a food processor with the pulse button until roughly chopped
• add in mushrooms and pulse until you have the overall consistency of taco meat
• heat coconut oil in a skillet
• add shallots and cook 1 min.
• add shredded pecan and mushroom mixture
• mix taco seasoning and broth and pour over “taco meat”
• cook about 3 min. or so until most of the moisture dissipates – transfer to a bowl
• place the kale in the same pan and allow it to warm for about 45 seconds just to wilt it a little then transfer it to a plate

• melt the remaining 2 tbsp. of coconut oil in the empty skillet over a low heat
• place the tortillas briefly in the oil to warm and coat with oil
• place warmed tortilla on a plate and fill with potatoes, taco meat and kale – roll (heat the next tortilla as you are doing this.)
• place rolled taquitos on a parchment lined baking sheet fold side down
• bake at 375 degrees for 20 minutes (turn baking sheet after the first 10 minutes)

*I also made the guacamole in the photo by processing the following ingredients in the food processor

2 small, ripe avocados, 2 small diced shallots, juice from 1 lime, 1/2 cup sliced grape tomatoes, a little less than half a tsp. sea salt, 1/4 tsp. cumin, 1/4 tsp. cayenne, and a dash of garlic powder. – It made a very tasty dip for the taquitos!

Enjoy.