There are days that remind me how lucky I am. These days are the ones where I rise with the sun, brew coffee, throw on clothes, and head out for a hike. The crisp autumn air filled with the scent of pine does wonders for the soul.
Of course my morning doesn’t end there. I come home, grab a cup of coffee, and begin rummaging through the refrigerator while contemplating what concoction I can come up with for breakfast.
I had a realization this morning that it’s been months since I bought produce at the grocery store. I’ve gotten so good at using what I’ve picked and what I bought at the Farmers’ Market. I do the opposite of so many. Instead of planning out a weekly menu I fly by the seat of my pants and use whatever I have on hand.
What an awesome feeling. These taquitos came about because I was receiving a lot of traffic from pinterest on my taquito post that I had pretty much forgotten about.
The morning I came back from my hike I headed straight for the sweet potatoes and came up with these and yes, they are phenomenal.
So, if you are looking to break out of your oatmeal or pancake weekend habit, try these- they won’t disappoint.
- 1 tablespoon olive oil, divided
- 1 medium sweet potato
- ½ medium onion
- 1 jalapeno (with or without seeds)
- ¼ cup cilantro
- pinches salt and pepper
- ½ cup shredded cheddar cheese
- 2 eggs
- 2 tablespoons milk
- 6-8 corn tortillas
- Olive oil for brushing
- Preheat oven to 425˚ and bring a medium/large pot of water to a simmer.
- To prep, finely dice onions and jalapeno. Also, peel sweet potato and cube into ½” pieces.
- In a pan, heat ½ tablespoon of oil over medium heat. Saute onion and pepper until onion becomes translucent. Stir in sweet potato and continue to cook until sweet potato pieces are tender, about 4-5 minutes. I used stainless steel pans and in order to avoid sticking, I will add a little water to help cook. Finally, add salt, pepper, and cilantro. Remove from heat and set aside.
- In a separate pan, heat over medium low remaining olive oil. Whisk together eggs and milk, then pour into heated pan. Cook eggs like you were scrambling them.
- Turn off pot of water. Taking one corn tortilla at a time, dip in hot water for 3-4 seconds. Place on a cutting board and scoop one spoonful of sweet potato filling, egg, and a hefty pinch of cheese on top. Roll tight and place seam side down on a baking sheet covered in parchment paper. Repeat until all the filling is used. Brush each piece with oil.
- Bake for 12-15 minutes until the corn tortilla is a light brown color. Dip in salsa, guacamole, or sour cream.
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