Monday, June 17, 2013

Crispy Oven-Baked Taquitos with Chorizo Seitan, Black Beans, and Sweet Potato

Recipe by Georgianne Kamberos Simons

picture of Crispy Oven-Baked Taquitos with Chorizo Seitan, Black Beans, and Sweet PotatoI have really been trying to cool it on the fatty foods these days, but I was craving a nice crispy tortilla wrapped around some savory deliciousness.  That's how this recipe came about.  The only oil I used was rubbed on the tortillas before filling them up, so they could get nice and crispy in the oven.  But, they are definitely a far cry from the standard fried taquitos.  In order to sautee the other ingredients, I used broth instead of oil to cut back on the sneaky calories.  Overall, I consider these a pretty healthy meal, especially when paired up with some crispy shredded romaine on the side!

Prep time ~45 minutes
Yields: 10 medium sized Taquitos


  • 1 package Upton's Naturals Chorizo Seitan
  • ~1 cup vegetable broth
  • 1/2 large onion, chopped  (approx. 1 cup)
  • 1 clove garlic, minced
  • 1 large sweet potato, chopped into 1" cubes (3-4 cups)
  • 1 16 oz. can black beans, drained and rinsed; or 1 1/2 cups cooked
  • 10-12 corn tortillas
  • oil
  • salt
  • lime
  • Optional: non-dairy cheese of your choice
  • Garnish: hot sauce, salsa, avocado, cilantro, romaine lettuce


  1. Preheat oven to 400 degrees
  2. Heat a large heavy bottomed pan over medium high heat, and add about one Tbsp broth and chopped onion. Monitor your pan that it is not too hot that the broth evaporates immediately and scorches. I always keep broth/water close by in case this happens, and simply add it to the pan to prevent sticking. Make sure not to add too much water that the onions aren't cooking. 
  3. Sauté for about five minutes, until the onion becomes translucent. Feel free to add bits of broth at a time to deglaze the onions. Add chopped garlic and sauté for another minute until fragrant. 
  4. Add your chopped sweet potato and enough broth to coat the entire bottom of the pan generously. This is going to steam your sweet potato. Reduce the heat a bit and put a lid over the pan to steam.  It should take 10 minutes total steaming time before they are soft enough to easily stick a fork in. 
  5. While the sweet potatoes are steaming, add broth to another small pan and heat your Chorizo Seitan. Break apart with a wooden spoon to heat through completely. Check on your sweet potatoes after five minutes or so to make sure that there is enough liquid and the sweet potatoes aren't sticking to the bottom of the pan. 
  6. When the sweet potatoes are ready, transfer contents of pan to a food processor. Mash sweet potatoes together into a puree. (If you don't have a food processor, simply push up your sleeves and mash with a fork! They'll be slightly more rustic, but still delicious). Add lime juice and salt to taste.  
  7. Next, add warmed Chorizo Seitan and black beans. Pulse only a few times to incorporate into the sweet potatoes. This will be your filling for your taquitos.
  8. Very lightly oil your tortillas. I find that putting a small amount on one tortilla, then rubbing another tortilla on it helps distribute the oil and get a nice thin coating. You can even do this with multiple tortillas if you started out with way too much oil. The key is to keep the oil to a minimum. You don't need much to get that nice crispy coating.
  9. Fill the tortillas with 1/3-1/2 cup of filling. Roll up and place the edge of tortilla facing down in a rectangular glass dish to keep the tortillas rolled. Sprinkle a small amount of salt over the pan when all tortillas are filled and rolled. 
  10. Pop into the oven for 10 minutes. If adding non-dairy cheese, you may do so now. I like to crisp up the tortillas before adding the non-dairy cheese. Pop back into the oven for another few minutes until the cheese melts.
  11. Garnish with hot sauce, salsa, avocado, cilantro, and romaine, if available.