Black Bean & Sweet Potato Taquitos by Meg Resnikoff March 22, 2018

When I first posted this recipe to YouTube, people raved about the taste.  However, some people commented on the taquitos resemblance to… well… ya know. Can’t win ’em all. Promise they’re a winner on the supper table.

INGREDIENTS

• 3 cups chopped sweet potatoes
• 2 tsp olive oil
• 1 tsp salt, divided
• 1 can black beans
• 2 TBSP water
• 1 tsp cumin
• 1 tsp cinnamon
• 10-12 flour tortillas, taco size
• about 2 tsp olive oil for brushing
• ¼ cup shredded cheese for topping
  

DIRECTIONS

1. Preheat oven to 400°.
2. Toss sweet potatoes with olive oil and ½ tsp of salt. Lay in single layer on baking sheet. Roast for 20 minutes or until golden and tender.
3. In food processor, process roasted sweet potatoes, black beans, water, ½ tsp salt, cumin and cinnamon, until smooth.
4. Reduce temperature of oven to 350°. Fill tortillas with about 2-3 heaping TBSP of filling.
5. Roll and lay seam side down on a baking sheet. Brush with olive oil and cook about 20 minutes.
6. Flip taquitos and top with cheese. Bake for another 5 minutes. Enjoy!