Do you happen to have a few sweet potatoes left over from yesterday? Well, I have an idea for you.

ALL CONTENT IS MINE AND ORIGINAL! All of these food photos were taken with my Nikon D5300 and my favorite Lens, the Nikon AF-S FX NIKKOR 50mm f/1.8G. Most every time, I cross post on my personal blog which you can find in my INTRO POST.

So, did you end up with some leftovers?

Well in this case, I used beef, but you could easily substitute chicken, turkey or ham. I think all will work.

I know a lot of you reading this that are not in the states won't even know what I am talking about. For all of you, I hope the pictures are enough to make this post worthwhile.

For all of those of you who celebrated Thanksgiving yesterday, it should't be that hard to imagine these flavors together.

RECIPE

Ingredients

Pomegranate Salsa:
1/2 cup fresh pomegranate arils
1 large tomato, diced
1 small onion, finely chopped
2 cloves garlic, minced
1 teaspoon fresh rosemary, chopped
1 tablespoon tomato paste
salt and pepper to taste

Taquitos:
2 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, minced
1 medium sweet potato, peeled and cut into cubes (about 1 1/2 cups)
1/2 cup your favorite enchilada sauce
1 1/2 cups shredded beef (I used leftovers from this recipe)
1 cup shredded cheddar cheese
1/2 teaspoon salt
1/4 teaspoon pepper
16 (6-inch) corn tortillas
oil for frying

Instructions

Pomegranate Salsa:
Mix ingredients for salsa together in a small bowl and add salt and pepper to taste. Store in a covered container in fridge until ready to serve.

Taquitos:
A. Heat the olive oil over high heat in a medium skillet and cook onion, garlic, and sweet potatoes until potatoes are fork tender. Add enchilada sauce and continue cooking for 2 to 3 minutes until sauce begins to thicken, then reduce heat to low.
B. Stir in beef, cheese, salt, and pepper until cheese is evenly melted.
Warm the tortillas one by one in a medium skillet overmedium high heat an wrap in a damp towel to keep warm (alternatively you can wrap them in a damp paper towel and microwave a few at a time for about a minute.)
C. Spoon 2 to 3 tablespoons of the filling on the bottom half af each tortilla and roll as tightly as possible without tearing.
Heat oil over medium high heat and fry in small batches, turning multiple times, until crispy on all sides.
D. Serve with salsa and sour cream if desired.

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