I’ve been dying to use Trader Joe’s Coconut Cream, ever since I first saw it on the shelves a couple months ago.
These taquitos turned out to be a perfect application. The sweet potato puree - flavored with roasted garlic, dry roasted chile de arbol, and coconut cream – makes a perfectly creamy filling for crispy rolled corn tortillas. The black beans add a little substance, and the coconut avocado cream… do really need to say anything else besides Coconut. Avocado. Cream. Yum!
The only disappointment is that taquitos are a pain in the butt to photograph. Maybe it’s because I was tired and hungry, and not feeling very creative, but after taking just a couple pictures, I gave up and chowed down. Anyway, you’re just going to have to trust me that they are amazing. I’m honestly a little bit taken aback every time I bite into these crunchy, but fanstastically creamy taquitos. They are pretty much, the perfect party food.
I’ve taken them to one party so far (definitely a show stopper), but they violate one of my cardinal hosting rules – “never let them see you deep fry”. Luckily, although they are best if fried right before serving, you can fry them ahead of time, and then reheat in the oven before serving. I’ve included instructions for reheating below. You can also use heavy whipping cream as a 1:1 substitute for the coconut cream if you don’t like coconut (what??) or if you don’t live near a Trader Joe’s (I pity you).
Spicy Sweet Potato and Black Been Taquitos
(Makes 12-18 Taquitos)
2 lbs of Sweet Potatoes
3/4 cup of Coconut Cream, whisked
1 medium bulb of Garlic
1 – 1 1/2 tsp. Chile Powder (I use fresh roasted Chile de Arbol)
1 tsp. Salt
1/4 tsp. Black Pepper
12 oz. can of Black Beans (low sodium)
12-18 Corn Tortillas
Canola Oil for frying
Preheat the oven to 350 degrees.
Slice the tops off of the bulb of garlic, so that each of the cloves is exposed. Place the garlic in a oven safe dish, drizzle with olive oil, and sprinkle with salt and black pepper. Add about a 1/4 inch of water and cover with foil. I recommend roasting more than one bulb, because it will keep in the fridge (or freezer) for quite some time.
Pop the garlic in the oven along with the sweet potatoes. Bake at 350 degrees for one hour. Remove from the oven and allow sweet potatoes to cool for at least 15 min, and you should be able to slide the skin right off.
Put the pealed sweet potatoes in the food processor, and blend. Add 3/4 of a cup of coconut cream, and blend until smooth. Squeeze the roasted garlic out, and blend into the sweet potato mixture. Mix in the chile powder, salt and pepper, and scoop out into a bowl. Rinse the black beans in a colander, and stir them into the sweet potato puree.
You will need to warm the corn tortillas, so that they are soft and easy to roll. You should heat them without oil - more detailed instructions can be found here. Put about 1/4 of a cup of the sweet potato mixture into the middle of each tortilla, roll tightly, and secure with a toothpick.
Pour about 1” of canola oil into a pan and heat to 350 degrees. Fry the taquitos until golden brown on each side, remove, and place on paper towels to drain. Remove the toothpick before serving.
The taquitos are best if served immediately after frying. Alternatively, place them on a cookie sheet, cover, and put in the fridge. When ready to serve, preheat the oven to 400 degrees. Bake the taquitos for 10-12 min. and serve warm. You can also freeze extra taquitos, just add a few minutes to the cook time.
Coconut Avocado Cream
1 ripe Avocado
3/4 cup Coconut Cream
Pinch of Salt
2 tsp Lime Juice
Place avocado in the food processor, and blend. Add the coconut cream and blend until smooth and creamy. You may need to use a spatula to push the avocado down the sides. Blend in the lime juice and salt.
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