Sweet Potato & Black Bean Taquitos

These vegetarian taquitos are filled with flavorful sweet potatoes, black beans, and corn, then baked until crispy. Perfect for a hearty snack or a meal

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 can black beans, drained and rinsed
• 1 cup corn kernels fresh or frozen
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 1 cup shredded cheese cheddar or Mexican blend
• 12 small corn tortillas
• Cooking spray or olive oil, for brushing

Instructions:

In a slow cooker, combine diced sweet potatoes, black beans, corn, chili powder, cumin, smoked paprika, salt, and pepper

Cook on low for 4-6 hours or until sweet potatoes are tender

Preheat oven to 375F 190C

Warm tortillas in a damp paper towel in the microwave for 20-30 seconds to make them pliable

Spoon about 1/4 cup of the sweet potato and black bean mixture onto each tortilla, sprinkle with cheese, and roll tightly

Place seam side down on a baking sheet lined with parchment paper

Brush taquitos with cooking spray or olive oil

Bake for 20-25 minutes or until tortillas are golden and crispy

Serve hot with your favorite dipping sauce