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
- 1/4 cup minced red onion
- 2 tablespoons minced deseeded jalapeno
- 1/2 cup 1/4" cubed sweet potatoes
- 3 tablespoons minced cilantro
- 1 tablespoon lime juice
- pinches salt and pepper
- 1/3 cup shredded cheddar cheese
- 2 large eggs
- 2 tablespoons whole milk
- 10 to 12 corn tortillas
- Olive oil for brushing
- Preheat oven to 400˚ and cover a sheet tray with parchment paper.
- Heat 1 tablespoon olive oil over medium-low heat. Saute onion and pepper until onion becomes translucent. Stir in sweet potato and continue to cook until sweet potato pieces are tender, about 6-8 minutes. Remove from heat and stir in the cilantro, lime juice, salt, and pepper.
- In a separate pan, heat over medium low remaining tablespoon olive oil. Whisk together eggs and milk, then pour into heated pan. Cook eggs, using a spatula to scrap the sides and bottom, until eggs are set.
- Heat tortillas until pliable (wrap in a damp towel and heat in a 200˚ oven until warm). Scoop 2 to 3 tablespoon of the filling onto the 1/3 of the tortilla closest to you. Roll the edge closest to you over the filling and tuck tightly. Continue to roll and place the taquito seam side down on a baking tray. Stick with a toothpick if necessary. Repeat with remaining filling.
- Brush with olive oil and bake for 18 to 22 minutes until tortillas are browning and crisp.