“It’s a completely vegan dish, and it sells like CRAZY.” – Chris Zielinski, Culinary Director for Maple Leaf Sports & Entertainment (MLSE), which manages Scotiabank Arena and the restaurant e11even, where this item is served. Here is their taquitos recipe. You can read our two-part interview here.

Makes 12 taquitos

RECIPE INGREDIENTS

Filling: 

2 lb sweet potatoes

¼ cup red onion (diced)

1 can black beans

1 tsp chili powder

½ tsp ground cumin

1 large tomato (diced)

½ tsp light olive oil

Guacamole:

2 avocados (diced)

2 limes (juice)

1 Large tomato (Diced)

1 tsp fresh coriander

Salt

Tabasco

BBQ Sauce:

3 tbsp ketchup

1 tsp cider vinegar

1 tsp yellow mustard

2 tsp brown sugar

1 oz canned chipotle pepper

Salt

½ tsp onion powder

Pinch granulated garlic

Corn and Pepper Relish:

½ red onion (small dice)

1 red pepper (small dice)

1 yellow pepper (small dice)

1 jalapeño seeds removed (small dice)

1 clove garlic (chopped)

1 tsp chopped coriander

2 tbsp olive oil

Salt and pepper

Finishing:

12 x corn tortillas

1 cup canola oil

RECIPE PREPARATION

Filling:

Peel and cut sweet potato into ½” pieces.  Boil half in salted water. Season with salt and pepper and mash while hot. Toss remaining pieces of sweet potato in olive oil, season with salt and roast in a preheated oven at 375 until brown on the edges and tender (about 20 – 25 mins).

Add remaining ingredients for black beans in 1 cup of water and simmer until all moisture is evaporated (about 25 minutes).

Once all is cooled, mix sweet potatoes and black beans together gently and season to taste.

Guacamole:

Mix all ingredients together until fully incorporated. Season to taste.

BBQ sauce:

Mix all in ingredients in a saucepan. Simmer for 20 minutes until thickened.

Corn and Pepper Relish:

Saute all ingredients except the coriander over medium heat until soft, finish with salt and pepper and coriander. Keep warm until ready to serve.

To Finish:

Heat canola oil in a shallow fry pan to 300 degrees. Quickly dunk each tortilla in the oil for 2 seconds and submerge, then lay on paper towel to absorb excess oil.

Lay tortillas out on a table. Divide the filling equally. Roll up each piece and insert a toothpick to seal tortillas for frying. Fry each one until crispy on both sides.

Place 2 oz of the corn and pepper relish directly on each plate. Stack hot taquitos on top. Top with a drizzle of BBQ sauce.  Serve one dollop of guacamole on the side. Enjoy!!

* Recipe and image provided by Chris Zielinski, Culinary Director for Maple Leaf Sports & Entertainment (MLSE),