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Sweet Potato Quinoa Taquitos by Francesca Bonadonna

Sweet Potato Quinoa Taquitos by Francesca Bonadonna


Have you ever seen a more beautiful taquito? This recipe created by Francesca (@plantifullybased) not only caught our eye but our taste buds! The hearty beans and flavorful quinoa wrapped up in a crispy corn tortilla...are you dreaming of this yet? Because we are and we can't wait to dig in!


  • 2 units Dr. McDougall's Right Sweet Potato & Kale Quinoa Salad Cup
  • 3/4 cup refried beans
  • 1 tsp chili powder
  • 2 oz vegan cheese (optional)
  • 15 corn tortillas


  1. Preheat oven to 400F
  2. Make the 2 units of Right Foods Sweet Potato Quinoa Kale Salad according to package instructions.
  3. In a bowl, combine quinoa, refried beans, chili powder and vegan cheese. Mix
  4. Take 1 tortilla and fill it with 1 big spoonful of mixture. Place it to 1 side of the tortilla and form it into a log shape to match the length of the tortilla.
  5. Roll it up in place on a baking sheet lined with parchment paper. If tortilla unrolls, use a toothpick in the middle. Repeat for the other 14 taquitos.
  6. Line up rolled taquitos in baking pan. It's okay if they are touching.
  7. Bake for 25-30 minutes or until they are golden and crispy.
  8. Serve with homemade guacamole, hot sauce, or salsa. Enjoy!

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