Roasted Sweet Potato and Black Bean Taquitos
 
 
Makes 8-12 taquitos.
Author:
Ingredients
  • 1 large sweet potato chopped
  • 1, 15 ounce can no salt added black beans
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon chipotle chili powder
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • ½ teaspoon sea salt
  • ¼ teaspoon black pepper
  • 8 -12 corn tortillas (6"-8")
  • vegetable oil spray
  • 24 toothpicks, soaked in water
  • tomatillo salsa, guacamole, cilantro for serving (optional)
Instructions
  1. Preheat oven to 400 F. Toss sweet potatoes with olive oil, chipotle chili powder and salt and pepper to taste. Spread on a cookie sheet lined with parchment paper and roast until golden brown, about 30 minutes.
  2. Drain black beans in a colander but do not rinse. Combine beans, chili powder, cumin, salt and pepper in a pot over medium-low heat. Simmer for 5-10 minutes until flavors are incorporated. Allow potatoes and beans to cool slightly and then mash roughly with a fork. (You can combine the two fillings into one bowl or keep separate. Both can be prepared a day ahead and refrigerated.)
  3. Warm tortillas in a microwave for 30 seconds to 1 minute until very pliable. Working with one tortilla at a time, spray both sides with vegetable oil. Depending on size of tortillas, spread each with 1 heaping teaspoon to 1 tablespoon of both sweet potato and black bean filling. Roll tightly to close and secure seam with two toothpicks.
  4. Place seam side up on a parchment lined cookie sheet. Repeat with remaining tortillas or until all of the filling is gone. Bake until crispy and golden brown, about 30 minutes. After first 10 minutes of baking, remove toothpicks and roll taquitos over so that they're seam side down. Continue to bake for remaining time.
  5. Serve garnished with tomatillo salsa, guacamole, and cilantro.
Recipe by The Mostly Vegan at https://www.themostlyvegan.com/roasted-sweet-potato-and-black-bean-taquitos/