Vegan, Corn-Free Taquitos

Ingredients

• 1 package gluten-free tortillas I like the brand @sietefoods
• 1 medium sized sweet potato diced
• 1 medium sized zucchini diced
• 2 cups spinach chopped
• 1/2 onion diced
• 1 15 oz can black beans drained and rinsed
• 3 garlic cloves minced
• 1 packet taco seasoning I used 1/2 of mild @sietefoods seasoning and 1/2 packet of spicy @sietefoods
• Optional: 1/4 of 1 jalepeno minced
• 1 lime
• Walnut oil for pan or another high heat oil

Instructions

1. If you’re using gluten-free tortillas, they’re less pliable than regular corn or flour tortillas. Heat then in the oven until warm and pliable. I just put them in a foil packet for a few minutes.
2. Raise oven temp to 350F.
3. Remove skin and dice sweet potato into small chunks. Dice the onion and zucchini in a similar small size. You want to make sure all veggies are about the same size for consistency. Chop spinach.
4. Heat an oil in a nonstick pan. I used 2 tbsp walnut oil because of its high heat point.
5. Saute onion until translucent, about 3 minutes.
6. Add in sweet potato to skillet and cook for 2 minutes.
7. Add beans and stir well.
8. Add additional veggies and garlic and cook until tender.
9. Stir in seasoning packet and mix well. Add the juice of a lime.
10. Spoon onto a taco sized tortilla. Push to one end of the tortilla and wrap the free edge around, to form the taquito shape. Place seem-side down on a parchment lined baking sheet.
11. Brush some oil onto the prepared taquitos.
12. Bake for 20 minutes or until golden brown. Serve warm.