SWEET ROLLED TACO RECIPES

Steps:

• Preheat oven to 400°F. Roll sheets of aluminum foil into 3 loose rolls, each measuring approximately 17 inches long, 1 1/2 inches wide, and 4 inches tall. Place rolls parallel on a rimmed baking sheet.
• Stir together sugar and cinnamon in a small bowl. Brush melted butter evenly on both sides of tortillas, and sprinkle both sides evenly with sugar mixture. Drape 2 tortillas over each foil roll, so that they form a taco shell shape.
• Bake tortillas in preheated oven until tortillas hold their shape and are lightly browned, about 15 minutes. Transfer shells to a wire rack, and cool completely.

Steps:

• First, grab a large frying pan or saute pan with a lid. Warm up the pan to a medium high heat and add the first tablespoon of olive oil. Add the red onion to the pan and saute that shit until it starts to brown in some spots, about 5-7 minutes. Add the sweet potato and jalapeno and stir the pot around so everything is all mixed up. Add the Braggs and water to the pan and stir that shit again. Turn the heat down to medium low and throw the lid on that fucker. We’re gonna let that steam and simmer until the potatoes are soft, about 10-15 minutes depending on how big your chops were. Once the potatoes are soft and most of the liquid has evaporated turn off the heat real quick. Mash the potatoes up right in the pan using a big fork or real potato masher, whateverthefuck you’ve got. They don't need to be super smooth, just no big ass chunks. When that’s done, turn the head back on to medium and fold in the spinach, salt, coriander, and the rest of the olive oil. Keep stirring this around until everything is mixed and the spinach has wilted, about 5 minutes. Fold in the maple syrup and cilantro then turn off the heat. While that shit cools off, let’s make the salsa. Throw all the herbs, rice vinegar, lime juice, oj, oil, garlic and jalapeno together in a food processor and let that motherfucker run until everything is minced up. No food processor? Just mince everything up extra tiny by hand and mix in a cup. Done. Now let’s roll some tacos. Grab about 2 heaping spoonfuls of the filling and spread that shit in a line toward the edge of one side of the tortillas from top to bottom. Then roll that up nice and tight. You could even spread a lil smear of the filling toward one other end of the tortilla to help that shit stay shut when you roll it. Make sure the filling gets all the way to the ends and then adjust how you distribute the filling the next time. Keep going until you run out of tortillas or filling. Place the rolled tacos seam side down on an empty baking sheet. Now you gotta pick how you wanna cook ‘em. Both are delicious but obvs baking is the healthier choice. You do you tho. TO BAKE: Warm up the oven to 400 degrees. Lightly spray all the rolled tacos with a little oil and bake for 10 minutes. When you pull them out the bottom should be golden, if not stick them in for another couple minutes. When the bottoms look good, turn them over and bake those bitches for another 5-7 minutes until they’re golden and crispy on both sides.  TO FRY: Warm up about a half inch of oil like peanut or safflower in a frying pan over medium heat. Once the oil is warm, add the rolled tacos, seam side down, 2-3 at a time. Once that part is golden brown, turn them in the pan with some tongs so that the tacos get crispy on at least two sides, about 5 minutes total. Pull them out of the pan and let them cool while you fry up the rest the same way. However you chose to cook them, serve up with the fresh herb salsa (or your store bought fav), guacamole, sour cream, and some shredded lettuce. Leftovers freeze great and can be warmed up in the oven at 400 until crispy.