Pumpkin taquitos are amazing with white bean and goat cheese served with a killer roasted tomatillo, jalapeno and avocado salsa.
Yup. Another recipe with pumpkin. This will continue until I run out of pumpkin. Which may be never since my husband just informed me that since I love pumpkin so much he added a “squash” add-on to our bountiful basket organic produce box which means like 4 or 5 sugar pie pumpkins a week.
Good thing the puree freezes well. I made these with pumpkin puree I made, but canned pumpkin works just fine if you don’t have family members buying you an endless supply of pumpkins to roast and puree with all your free time….
Mexican Food is my favorite to eat when we go out to a restaurant as well as to make at home. I usually order tacos or taquitos and on rare occasions a good chicken mole. That is a recipe I want to conquer one day, mole. Man that stuff is tasty tasty. I have made sweet potato taquitos before, and they were good, but I felt I could make a variation with pumpkin that would be even better, and the addition of goat cheese would help take them to a whole new level of yummy goodness. Because adding goat cheese to anything always makes it better. Always.
I gave my husband a few Rick Bayless cookbooks a few years ago after we discovered him from watching Top Chef Masters. So glad I have a love affair with cooking shows. Because that was like the best discovery ever. Too bad I am nowhere near Chicago or else I would be at his restaurant all the time. Maybe he will open a restaurant in Vegas one day. A girl can dream. My husband found a roasted tomatillo salsa recipe in one of the books two years ago when we grew a ton of tomatillos in our garden. We have made it so many times. This is my spin, or “riff” on his recipe as he calls it, mainly because I wanted to spice it up a bit more and use an avocado I had before it went bad. I could put this salsa on anything, its especially killer on scrambled eggs.
So yeah. Make these.
For the salsa:
- 8 ounces (4-5 medium) tomatillos. Husks removed, rinsed and quartered
- 2 garlic cloves, peeled and chopped
- 1-2 jalapeños, stems, and seeds removed (keep seeds if you want a hotter salsa), roughly chopped
- 1/2 bunch cilantro, about a half a cup, rinsed and roughly chopped ( including stems. Can remove bottom inch of thicker stems)
- 1 large avocado, pitted and scooped out of skin
- juice of one lime ( about 1 tablespoon)
- 1 tsp kosher salt
- 1/4 cup to 1/2 cup cold water
For the taquitos:
- 24 6” corn tortillas
- Olive oil spray
- ½ sweet onion, diced
- 4 medium cloves garlic, minced
- ½ tsp each:
- ancho chili powder
- Smoked paprika
- 1/8th tsp each: ground chipotle, ground cinnamon
- 1 tsp sea salt
- Ground black pepper to taste
- 1 can or 15 ounces rinsed and drained canellini beans (or any other white bean)
- 2 cups roasted pumpkin puree or 1 can ( 15 oz) pumpkin puree
- 8 ounces creamy goat cheese
For the salsa:
Add all of the ingredients except avocado and to a blender with 1/4 cup of water. Coarsely puree. Add the avocado and puree until almost smooth. Season with salt. Taste and add more lime or salt if desired. Add more water one tablespoon at a time if you want a thinner consistency. Can be kept at room temp while making the taquitos. Will keep in an airtight container in the refrigerator up to a week. Make the salsa before making the taquitos
For the Taquitos:
Saute onion in 1 tbsp olive oil over medium heat for 4-5 minutes until starting to brown. Add garlic and stir 30 seconds or until fragrant
Add spices and stir another 30 seconds
Add beans and pumpkin puree and cook 3-5 min until well mixed and heated
Transfer mixture to food processor and blend until smooth
Return to pan and heat for another 1-2 minutes and taste. Add more seasonings if you like
Transfer to a bowl and cover to keep warm
Heat oven to 275 deg f
Spray baking sheet with olive oil. Place 6 corn tortillas on pan and spray both sides with oil. Heat in oven 2 min a side for 4 min total. Place on a plate and cover with a towel to keep soft. Repeat with remaining tortillas
Heat oven to 425 deg f. Using one tortilla at a time, keeping the rest covered while each one gets filled, spoon about 1 ½ tbsp – 2 tbsp pumpkin mixture along one edge about ¼ in away from edge of tortilla. Spread heaping 1 tsp goat cheese on top. Roll up and place seam side down on baking sheet ( that has been sprayed with oil – you can use the same sheet that you softened the tortillas on) repeat with remaining tortillas. You can place about 1 inch apart on baking sheet. Spray tops with more oil. Bake for 15 min or until crispy. Serve with Roasted tomatillo jalapeno avocado salsa.
Make the salsa ahead of time. You can always sub a store bought salsa if you can't find tomatillos.
You can substitute the pumpkin with roasted sweet potato or butternut squash
Amount Per Serving: Calories: 0Total Fat: 0gSaturated Fat: 0gCholesterol: 0mgSodium: 0mgFiber: 0gSugar: 0gProtein: 0g