Baked Sweet Potato and Black Bean Taquitos
Info
SERVINGS: 10
PREP:
25 min
COOK:
15 min
TOTAL:
40 min
INGREDIENTS
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2 heaping cups cooked sweet potatoes, cubed
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1 can black beans, rinsed and drained
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1 cup corn
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1 cup shredded cheddar cheese or cheese blend
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4 oz cream cheese, melted
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⅔ cup salsa (like Green Mountain Gringo)
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1 tsp chili powder
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½ tsp ground cumin
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½ tsp salt
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A couple dashes pepper
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10 (8-inch) flour tortillas
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1 Tbsp melted butter OR olive oil
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sour cream, guacamole or ranch dressing, for serving
INSTRUCTIONS
- In a large mixing bowl gently toss the sweet potatoes, black beans, corn, and cheese together. In a separate small bowl mix the cream cheese, salsa, chili powder, cumin and salt/pepper together. Pour over the sweet potato mixture and toss until well combined.
- Preheat oven to 375 degrees F. Line a large baking sheet with parchment or grease lightly with oil.
- Working one at a time scoop up ⅓ heaping cups of the mixture and place it on the lower third of the tortilla - spread it out in a log shape and roll up tightly - place seam side down on the baking sheet. Repeat until all the filling is used.
- Brush oil or butter over the tortillas with a pastry brush. Bake 15 minutes until lightly golden.
- Serve with your choice of sour cream, guacamole or ranch dressing for dipping.