Sweet potato breakfast taquitos

Ingredients

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.