Creamy Mushroom & Sweet Potato Taquitos

Creamy Mushroom & Sweet Potato Taquitos

These Creamy Mushroom & Sweet Potato Taquitos are perfect for summer weather: enjoy them hot or cold! This deliciously creamy mushroom filling with a scrummy sweet potato filling & chilli flakes makes a light, nourishing and delicious taquito bite. These super durum wheat flatbread tacos are the perfect starter to a meal or as a mid afternoon snack.

These taquitos use my versatile Vegan Creamy Mushrooms, a tasty white sauce base that goes great with any dish. This filling can be made vegan by using olive oil instead of butter and almond milk, so everyone can enjoy this dish. If you want a truly homemade creamy sauce, you can even make your own almond milk by following my homemade almond milk recipe!

If you want, you can make some extra Vegan Creamy Mushrooms and keep it aside for other recipes since this sauce is a a great addition to many dishes. You can repurpose your sauce to enrich your pasta dishes (i.e. with macaroni or pasta shells), or you can serve it with risotto rice, on crostini, bread or toast, or as a dip.

Other Recipes Like This…

For more delicious recipes like this Creamy Mushroom & Sweet Potato Taquitos, try my crunchy, vegan Pesto Cauliflower & Cheese Tacos, my small and mighty Baby Tacos. For a breakfast wrap idea, take a look at my Breakfast Peas & Green Eggs Burritos, which can be made vegan by replacing eggs with tofu.

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Prep Time5 minsCook Time10 minsTotal Time15 mins

Ingredients
 1 sweet potato
 sprinkles of chilli flakes
Creamy Mushrooms
 3 tbsp olive oil
 3 tbsp oat flour
 500 ml almond milk
 1 tsp chopped garlic
 ½ cup chopped red onions
 250 g chopped mushrooms
 ½ chopped green pepper
 ½ chopped yellow pepper
 1 tsp Himalayan salt
 1 tsp black pepper
 handful chopped parsley
 (optional) chillies if you like it hot

Method
1

Make a cut in the sweet potato and wrap it in a kitchen towel

2

Cook in the microwave for 6-8 minutes whilst you make your creamy mushrooms

3

To make your creamy mushrooms, heat your olive oil or butter in a pan

4

Mix in your oat flour

5

Gradually add almond milk, mixing it in with heat reduced to minimum

6

Add garlic & red onions

7

Cook for 1 min then add your chopped mushrooms & peppers (yellow and green)

8

Let cook for 3 mins adding more milk if needed

9

Season with salt & pepper

10

Add a handful of chopped parsley

11

Add some chopped chillies

12

Once your sweet potato has steamed, slice it up

13

Assemble your taquito by adding your creamy mushrooms & sliced sweet potatoes to the piadina

14

Sprinkle some chilli flakes for flavour

Ingredients

Ingredients
 1 sweet potato
 sprinkles of chilli flakes
Creamy Mushrooms
 3 tbsp olive oil
 3 tbsp oat flour
 500 ml almond milk
 1 tsp chopped garlic
 ½ cup chopped red onions
 250 g chopped mushrooms
 ½ chopped green pepper
 ½ chopped yellow pepper
 1 tsp Himalayan salt
 1 tsp black pepper
 handful chopped parsley
 (optional) chillies if you like it hot

Directions

Method
1

Make a cut in the sweet potato and wrap it in a kitchen towel

2

Cook in the microwave for 6-8 minutes whilst you make your creamy mushrooms

3

To make your creamy mushrooms, heat your olive oil or butter in a pan

4

Mix in your oat flour

5

Gradually add almond milk, mixing it in with heat reduced to minimum

6

Add garlic & red onions

7

Cook for 1 min then add your chopped mushrooms & peppers (yellow and green)

8

Let cook for 3 mins adding more milk if needed

9

Season with salt & pepper

10

Add a handful of chopped parsley

11

Add some chopped chillies

12

Once your sweet potato has steamed, slice it up

13

Assemble your taquito by adding your creamy mushrooms & sliced sweet potatoes to the piadina

14

Sprinkle some chilli flakes for flavour

Creamy Mushroom & Sweet Potato Taquitos

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