A Healthy Cinco de Mayo

Happy Cinco de Mayo everyone!!! I’ve been working on a new healthy recipe to share with you all! Baked sweet potato and chorizo flautas topped with mango salsa! They’re a great combination of spicy and sweet and I can’t wait to chow down on them tonight!

Here are two of my previous recipes that would also go amazingly along side this recipe! 

• //mostlywholefoodie.com/2016/02/06/holy-guacamole/
• //mostlywholefoodie.com/2016/03/10/taco-shrimp-ceviche/

First I made some light and refreshing mango salsa. 

• 3-4 vine ripened tomatoes
• 2 small mangos
• Juice of 1/2 to 1 whole lime (to taste)
• 1 jalapeño 
• 1/4 large red onion
• 1/2 cup chopped cilantro
• S&P

Dice the tomatoes, mangos, jalapeño  and cilantro and toss in a bowl with lime juice and salt and pepper to taste.

Any of the ingredient portions can be modified per your taste preference.

This can be made the night before and kept in the fridge to let all the flavors meld together and it goes well with chips, fish tacos or this next recipe!

Baked sweet potato and chorizo flautas!

What you’ll need:

• 1 large sweet potato
• 1 red onion
• Flour tortillas (8 inch)
• I lb chorizo (chicken or pork)
• 1 lime
• Garlic (I used roasted garlic in oil)
• 1/2 cup chopped cilantro
• 1/2 teaspoon each Chili powder, cumin, paprika
• S&P to taste

Preheat your oven to 350.

Start by dicing the sweet potato into 1 inch cubes and placing them in a pot of boiling water until for tender, about 15 minutes.  Then put a large chop on the red onion and sauté in a little olive oil until softened.  Don’t forget to season the onions with some S&P 🙂

When the onions are soft, mix in the chorizo, breaking into bite size chunks. (I used chicken chorizo that I found at Sprouts, but pork chorizo will work, too) This is also a great opportunity to drizzle in some of the oil from the roasted garlic 🙂

While that’s cooking and the potatoes are finishing boiling, squeeze the lime juice into a bowl and add in a tablespoon of minced garlic and a drizzle of the oil it’s in, too. 

When the potatoes are soft, drain them and toss in the lime/garlic mixture. The hot potatoes will soak up all the yummy flavors! Now we can toss it with the chopped cilantro and chili powder, cumin and paprika. Add S&P to taste

By now, the chorizo and onion should be fully cooked and your kitchen should smell amazing!!!

Now you’ll want to set up an assembly station.

Place about a half cup of the chorizo mixture down the middle of a tortilla followed by about a 1/3 cup of sweet potatoes.

Roll them up and place on a baking tray, seam side down. Once you have the tray filled up with flautas, place in the oven for 15 minutes until browned and crispy.

Top with some of the mango salsa and serve with a side of guacamole! So simple yet so much flavor!!

Please let me know if you make these and what else you have with them! Happy Cinco de Mayo!

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