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Taquitos are something I love to eat, and I’ve been wanting to make my own for some time now. Since September is National Cholesterol Awareness Month, I decided to try out a better-for-you version with some baked sweet potato and black bean taquitos that I thought maybe my kids would like as well. To lighten up my recipe, I swapped out the meat with sweet potatoes, cauliflower, and black beans, and instead of sour cream for dipping, I opted for mashed avocado with lime. I also used Mazola® Corn Oil in place of butter, since a clinical study showed Mazola Corn Oil reduces cholesterol 2x more than extra virgin olive oil. To learn more about this claim, see Mazola.com.
Why Corn Oil?
Mazola Corn Oil is an all-purpose, cholesterol free cooking oil that is a smart heart-healthy* choice for your family. *See Mazola.com for more information on the relationship between corn oil and heart health.
Since it is Cholesterol Awareness Month, here are some things you may not have known about corn oil:
- Mazola Corn Oil has more cholesterol-blocking plant sterols than other cooking oils and 4x more than olive oil. Plant sterols are naturally occurring nutrients found in plants that can help block the body’s absorption of LDL (bad) cholesterol. You can find them in fruits, vegetables, nuts, and corn oil.
- Mazola has a smoke point higher than most cooking oils at 450°F and performs well in a variety of cooking applications.
- The American Heart Association recently issued a new presidential advisory on dietary fats and cardiovascular disease (CVD) that strongly advised replacing saturated fat, like that found in coconut oil, with polyunsaturated fat, like corn oil, to reduce the risk of CVD by 30 percent.
- It has a variety of uses include baking, grilling, sautéing, stir-frying, or mixing up a marinade or dressing.
Recipe for Baked Sweet Potato and Black Bean Taquitos
16 flour tortillas
2 tbsp Mazola Corn Oil
1 onion, chopped
1 large sweet potato, cut into 1-inch cubes
1 head of cauliflower, chopped
1 can of black beans, rinsed
1 Anaheim or hatch pepper, sliced (optional)
1/4 cup water
1/4 tsp smoked paprika
1/2 tsp chili powder
1/2 tsp cumin
salt and pepper to taste
For Mashed Avocado:
2-3 large avocados
- Preheat the oven to 400.
- Add corn oil, onion, sweet potatoes, cauliflower, black beans, and hatch pepper to a large pan. Cook on medium heat until potatoes and tender.
- Add spices and water to the pan and stir until combined. Remove from heat and allow to cool to touch.
- Place about 3 tablespoons of the potato mixture in a row across a flour tortilla, closer to one side than the other.
- Gently roll the tortilla tightly beginning on the side with the filling and continue to roll the tortilla, until it’s shaped like a cigar.
- Place the taquito on a pan seam side down, and repeat until you’ve done all the tortillas.
- Bake in the oven for about 15 minutes, or until lightly browned.
- While the taquitos cook, put cut avocados and the juice of two limes to a bowl. Mash together until creamy. Add salt to taste.
- Remove taquitos from the oven and allow to cool before serving.