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.
- 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.