What does your leftover mashed potatoes and cranberry sauce from Thanksgiving have to do with today's taquitos? Everything! With an assortment of foods leftover from the holidays, our family does our best to repurpose all the remnants of our grateful gathering, making leftovers the gift that keeps on giving!Author: Siete Family Foods
1 pack of Cassava Tortillas
1-2 c of oil for frying (we recommend using Avocado or Coconut Oil)
1 c finely shredded cabbage (for garnish)
½ c plain, unsweetened coconut yogurt or sour cream (for garnish)
¾ c cranberry sauce
In a large, deep sauce pan, pour about 2 inches of oil in over medium-high heat
While the oil is heating, warm tortillas on the stovetop (medium-high heat for 10 seconds each side) or in the microwave (8 second intervals) until they are soft enough to roll
Place about 3 heaping spoonfuls of mashed potatoes lengthwise in the center of the tortillas, then roll into a tube
Repeat until the desired number of taquitos are formed
Using tongs, carefully place 2-3 taquitos in the hot oil for about 5-7 minutes until browned on all sides
Drain the oil on a paper towel-lined plate
Repeat until all are fried
Serve with shredded cabbage, coconut yogurt (or sour cream) and leftover cranberry sauce for dipping
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What’s stone fruit, you may ask? It’s the kind of fruit that has a stone seed at the center—like peaches, mangos, plums, nectarines, and cherries! In this case, we used a plum, a peach, and a nectarine to add just the right amount of sweetness to our family’s classic pico de gallo recipe. We present to you: Stone Fruit Pico de Gallo!