Sweet Potato and Feta

Taquitos

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Instructions

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1 Roast sweet potatoes

Preheat the oven to 200°C/180°C fan. Peel the sweet potatoes and chop them into bite-size pieces. Add them to a baking tray with a drizzle of vegetable oil, a generous pinch of salt, the smoked paprika, chipotle and cumin powder. Toss them in the oil until fully coated. Roast in the oven for 25 min or until tender.

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2 Prep salsa

Meanwhile, trim and finely slice the spring onion. Finely chop the cherry tomatoes. Finely chop the red chilli. Juice the limes into a bowl. Add the spring onion, tomatoes, red chilli, olive oil, salt and hot sauce. Mix well - this is your salsa.

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3 Prep taquito filling

Once the sweet potatoes are cooked, remove the tray from the oven and mash them with a fork or masher (do this on the tray to save washing up). Crumble the feta cheese.

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4 Roast taquitos

Divide the sweet potatoes and feta cheese between the tortilla wraps. Roll each tortilla up and arrange them in an oiled oven-proof dish, seam-side down. Drizzle generously with vegetable oil and roast in the oven for 15 min or until crisp – these are your taquitos.

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5 Serve

Meanwhile, shred the baby gem lettuce. Once the taquitos are ready, arrange them on a bed of shredded lettuce and serve with a dollop of sour cream and the salsa to the side.

Tips for fussy eaters

Want it less spicy? Go easy on the hot sauce and red chilli!

Pro tip

Blitz the salsa for 5-10 seconds in a food processor so it becomes more condiment like, but stays chunky.

A taquito is a Mexican food that consists of a stuffed, rolled up tortilla wrap which is most commonly deep-fried. For ease, ours are baked!

Cooking Time: 40 min

Cals 750 · Prot 28 · Carbs 85 · Fat 35

Ingredients

Number of people

Taquitos

Sweet potatoes 600 Grams
Vegetable oil 2 Tbsp
Salt 1 Tsp
Smoked paprika powder 2 Grams
Chipotle powder 2 Grams
Cumin powder 2 Grams
Greek feta 200 Grams
Wholewheat tortilla wraps 4 Pieces

Salsa

Spring onion 40 Grams
Cherry tomatoes 150 Grams
Large red chilli 1 Piece
Lime 2 Pieces
Olive oil 1 Tbsp
Salt 0.5 Tsp
Hot sauce 20 Grams

Garnish

Baby gem lettuce 1 Piece
Sour cream 60 Grams

A taquito is a Mexican food that consists of a stuffed, rolled up tortilla wrap which is most commonly deep-fried. For ease, ours are baked!

Cooking Time: 40 min

Cals 750 · Prot 28 · Carbs 85 · Fat 35

Instructions

photo

1 Roast sweet potatoes

Preheat the oven to 200°C/180°C fan. Peel the sweet potatoes and chop them into bite-size pieces. Add them to a baking tray with a drizzle of vegetable oil, a generous pinch of salt, the smoked paprika, chipotle and cumin powder. Toss them in the oil until fully coated. Roast in the oven for 25 min or until tender.

photo

2 Prep salsa

Meanwhile, trim and finely slice the spring onion. Finely chop the cherry tomatoes. Finely chop the red chilli. Juice the limes into a bowl. Add the spring onion, tomatoes, red chilli, olive oil, salt and hot sauce. Mix well - this is your salsa.

photo

3 Prep taquito filling

Once the sweet potatoes are cooked, remove the tray from the oven and mash them with a fork or masher (do this on the tray to save washing up). Crumble the feta cheese.

photo

4 Roast taquitos

Divide the sweet potatoes and feta cheese between the tortilla wraps. Roll each tortilla up and arrange them in an oiled oven-proof dish, seam-side down. Drizzle generously with vegetable oil and roast in the oven for 15 min or until crisp – these are your taquitos.

photo

5 Serve

Meanwhile, shred the baby gem lettuce. Once the taquitos are ready, arrange them on a bed of shredded lettuce and serve with a dollop of sour cream and the salsa to the side.

Tips for fussy eaters

Want it less spicy? Go easy on the hot sauce and red chilli!

Pro tip

Blitz the salsa for 5-10 seconds in a food processor so it becomes more condiment like, but stays chunky.

Ingredients

Number of people

Taquitos

Sweet potatoes 600 Grams
Vegetable oil 2 Tbsp
Salt 1 Tsp
Smoked paprika powder 2 Grams
Chipotle powder 2 Grams
Cumin powder 2 Grams
Greek feta 200 Grams
Wholewheat tortilla wraps 4 Pieces

Salsa

Spring onion 40 Grams
Cherry tomatoes 150 Grams
Large red chilli 1 Piece
Lime 2 Pieces
Olive oil 1 Tbsp
Salt 0.5 Tsp
Hot sauce 20 Grams

Garnish

Baby gem lettuce 1 Piece
Sour cream 60 Grams
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