1 small sweet potato, peeled and cubed
1 (15-ounce) can black beans, rinsed and drained
½ cup Cabot No Fat Cottage Cheese
1 (4.5-ounce) can diced green chilies
1 tablespoon taco seasoning
1 teaspoon lime juice
½ teaspoon garlic powder
½ teaspoon onion powder
1 cup shredded cooked turkey or chicken
2 ounces Cabot Shredded Mozzarella Cheese (about ½ cup)
16 small low-carb/high fiber tortillas
3 tablespoons chopped fresh cilantro (optional)
2 tablespoons sliced green onions (optional)
1 packet Stevia or pinch of other sweetener (optional)
Creamy Salsa Dipping Sauce (optional):
¼ cup salsa
¼ cup Cabot Lowfat Plain Greek Yogurt
PREHEAT oven to 425°F. Line baking sheet with aluminum foil and coat lightly with cooking spray; set aside.
MICROWAVE sweet potato until tender, about 5 to10 minutes. Alternatively, cover with water in small saucepan, bring to simmer and cook for 5 to 10 minutes or until tender; drain.
TRANSFER sweet potato to medium bowl and mash. Stir in beans.
HEAT cottage cheese in microwave for 20 to 30 seconds in a medium bowl, until soft and easy to stir. Add chilies, taco seasoning, lime juice, garlic powder and onion powder; stir to combine. Stir in turkey or chicken and shredded mozzarella. Stir in sweet potato/bean mixture until well combined. Stir in cilantro, green onions and/or sweetener if desired.
PLACE about 3 tablespoons of filling on lower third of each tortilla, keeping it about ½ inch from edges, and roll up. (If using corn tortillas, first wrap 3 to 4 tortillas at a time in damp paper towels and microwave for 20 to 30 seconds until soft and easy to roll.)
PLACE tortillas seam-side down in single layer on prepared baking sheet; spray tops lightly with cooking spray to help them brown.
BAKE for 20 to 25 minutes or until tortillas are crisp and golden on ends. Meanwhile, stir together salsa and yogurt for dipping sauce if using. Let taquitos cool for 5 to 10 minutes before serving.
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