We are up to our chin guards in football season, so I’ve kicked up my family-friendly, meal-prepping madness into overtime. With just a little “overtime” work on Sunday, I can prepare a couple batches of my BBQ Beef, Black Bean and Sweet ‘Tater Taquitos and have enough for a couple quick-fix, weeknight dinners and leftovers for snacking on the big game day. By the way and sorry for the questionable rhyming (haha), I originally developed these onfleek-o taquitos for BeefLovingTexans.com, so check it out!
While my teenage boys and their always-hungry friends are munching what they assume to be merely crispy, crunchy, cheesy, beefy taquitos (rolled small tacos by any other name!), I snicker in silent satisfaction knowing I’ve snuck in some wholesome nutrition to fuel their busy, active bodies. Lean beef for muscle-making protein and iron, beans for even more protein plus fiber, and sweet potato in a whole grain tortillas for a double-whammy of healthy complex carbs for long-lasting giddy-up-and-go. As Guy Fieri would say in his own punderful way, “You can’t beato these taquitos!”
These tasty taquitos can be devoured right out of the oven, or freeze a batch and then just toss in the oven (or toaster oven!) on those endless days that have gone into double overtime. This is an easy way to pass the proverbial ball over to the kids and let them do some quarterbacking in the kitchen.
Just add a simple side salad and your favorite Texas-style condiments like guacamole, sour cream, pico de gallo and barbeque sauce.My Mojo Citrus Guacamole makes a tasty team up!
One the taquito innards are made, assemble by adding a spoonful in the middle of a whole grain tortilla, rolling up and baking (no frying here and they are still super crunchy). While corn tortillas are traditional for taquitos, I’ve found that the corn-flour “mix” tortillas are more pliable and less prone to crack. If needed, insert a toothpick to keep tortillas secure, but don’t forget to remove before serving!
In large skillet, brown ground beef over medium-high heeat, add minced garlic in last 2 minutes of cooking. Drain fat and excess water. Mix in packet of taco seasoning and chili powder and 2 tablespoons of water (do not add amount of water taco season packet calls for). Stir and cook for an additional 2 minutes. Transfer cooked beef mixture to large bowl.
Add olive oil to same skillet (okay if beef residue stays in there). Bring to medium-high heat and saute diced sweet potatoes for 4 to 5 minutes or until softened and browning. Add sweet potatoes to bowl with beef mixture.
Add rinsed and drained beans to beef bow. Make sure beans have drained well to prevent soggy taquitos. Let entire mixture cool down for 5 to 10 minutes.
Gently stir in BBQ sauces and 1 ½ cups of cheese.
Working one at a time, transfer tortilla to a work surface; place scant 1/3 cup beef mixture into center of tortilla. Bring the bottom edge of the tortilla tightly over the filling, rolling from bottom to top until the top of the tortilla is reached. Secure with toothpick. Repeat with remaining tortillas and filling.
Place taquitos onto rimmed sheet sprayed with baking spray. Spray tops of taquitos with baking spray and bake until crisp and cheese has melted, about 12-15 minutes.
To reheat from frozen, heat oven to 375 F degrees and place taquitos on rimmed sheet sprayed with baking spray. Lightly cover tops of taquitos with foil and bake for 15 minutes. Remove from oven and spray tops of taquitos with baking spray, increase heat to 400 and bake for another 5 to 10 minutes until crisp, cheese has melted and tops are brown.