Baked Sweet Potato and Black Bean Taquitos

Don't let my lack of photography skills fool you, these are delicious! I made them 2 weeks in a row (a first for me) because I couldn't get enough of them. Plus, it doesn't hurt that my little one LOVES beans so it's easy to get her to eat these. The original recipe comes from Cinnamon Spice and Everything Nice. I follow the recipe mostly, I just changed the ratio a bit by adding more sweet potato and using peach Salsa (I like the Archer Farms brand at Target the best). If you want to see really good photography, check out the original recipe photos! So good, I hope you give it a try!

2 sweet potatoes

1 can black beans, rinsed and drained

1 can corn (3 ears if using fresh)

1 cup shredded cheddar

4 oz cream cheese, softened

2/3 cup salsa (try Peach or Pineapple Salsa)

1 tsp chili powder

1/2 tsp ground cumin

Dash of salt & pepper

16 (8") tortillas (if you don't want that many, this tastes delicious as left overs without tortillas as well)

1 Tbsp olive oil

1 Tbsp butter

1. First, boil some water on the stove. Than you need to peel and cut your sweet potatoes into small similar sized pieces. Put into boiling water. If you want chunks of sweet potato in your taquitos, cook about 10 to 12 minutes (fork won't go through the center but sides are soft) or if you want more of a puree (what I like) cook 25 to 30 minutes. Drain in a colander when at desired tenderness.
2. Pre-heat oven 375 degrees F.
3. Once sweet potatoes are complete, add them to a large bowl. Add the 1 can of black beans, 1 can of corn and 1 cup of cheddar cheese.
4. In a separate smaller bowl, add the softened 4 oz of cream cheese, 2/3 cup of salsa, 1 tsp chili powder, 1/2 tsp cumin and salt & pepper together. When fully combined, pour into the sweet potato bowl and toss well to combine.
5. Lightly grease a baking dish. 
6. Scoop 1/3 cup of the sweet potatoes onto the lower third of a tortilla and drop it in a long, log shape along the tortilla. Then roll it tightly and put the seam side face down on the baking sheet. Repeat with remaining tortillas.
7. Melt 1 Tbsp butter and add 1 Tbsp olive oil. Brush over the tortillas and bake 15 to 20 minutes, or until lightly golden brown. Enjoy!

Try with: 

Tomatoes Stuffed with Grilled Corn Salad