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 quite proficient at using what I’ve picked up at the farmers market. I do the opposite of so many others. 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.
Sweet Potato Breakfast Taquitos
- 2 tablespoons olive oil, divided
- 1/4 cup minced red onion
- 2 tablespoons minced, deseeded jalapeno
- 1/2 cup 1/4 inch-cubed sweet potatoes
- 3 tablespoons minced cilantro
- 1 tablespoon lime juice
- Salt and pepper, to taste
- 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˚F 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 remaining tablespoon olive oil over medium-low. Whisk together eggs and milk, then pour into heated pan. Cook eggs, using a spatula to scrape the sides and bottom, until eggs are set. Combine with sweet potatoes.
- Heat tortillas until pliable (wrap in a damp towel and heat in a 200˚F oven until warm). Scoop 2 to 3 tablespoons of the filling onto the third 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.
by Erin Alderson