Sweet potato breakfast taquitos

I’ve been through a full obsession with these. They’re perfect for dinner too, without the eggs.

Recipe, serves 2-3;

THE FILLING:
1 slow roasted sweet potato
120g refried beans
100g corn
2 spring onions
1 1/2 tsp chipotle chilli flakes
1/2 tsp cumin
Zest 1/2 large lime
3/4 tsp salt
1/2 garlic clove
2 tsp tomato purée

8 corn tortillas
Olive oil

TO TOP:
Scrambled, or fried eggs
Crunchy corn
Greek yogurt
Salsa
Cheddar, grated
Chilli oil

Method

1. Cook your sweet potato as desired (mine were slow roasted whole, at 170°C for about 2 hours) but you could put it in the microwave for a few mins

2. Add all the filling ingredients to a food processor, and blitz to a chunky paste

3. Wrap 8 corn tortillas in foil tightly, in 2 piles of 4.

4. Put in the oven for 10 mins at 200 Celsius

5. Lay the tortillas out on a surface, add 1 tbsp of the sweet potato mix to the centre and roll it up. Place with the seam down on a lined baking tray, 1cm apart.

6. Add 1 tbsp oil over each and brush with a pastry brush

7. Cook for 18 mins at 220, taking out every 5 mins and brushing with oil

8. Make your scrambled egg, mixing the eggs and spices and cooking until it’s still slightly runny

9. Place 3-4 taquitos on a plate per person, top with egg, coriander, spring onions, salsa, cheese, yogurt, crunchy corn and chilli flakes. Season to taste.

Notes + Variations:

Make this vegan by swapping the scrambled eggs for scrambled tofu, and add vegan feta.