Sweet Potato Taquitos

Sweet Potato Taquitos are a delicious way to check-off a few Daily Dozen servings! This dish combines beans, whole grains, spices, and vegetables for a satisfying meal. Top with cashew cream and avocados, if desired. Pair with a green leafy salad to check even more Daily Dozen boxes off.

INGREDIENTS

• 2½ -3 cups chopped sweet potatoes (about 1 large or 2 medium sweet potatoes)

• 1 cup chopped carrots (about 3 medium carrots)

• 3 cloves garlic, minced

• 1 cup chopped red onion

• 1½ cups cooked black beans

• 1 teaspoon chili powder

• ½ teaspoon onion powder

• ½ teaspoon paprika or smoked paprika

• ½ teaspoon ground turmeric

• ¼ teaspoon black pepper

• 12-14 small corn tortillas

• Cashew Cream (optional)

• Avocado (optional)

INSTRUCTIONS

1. Boil the potatoes and carrots in 3-4 cups water until soft. Drain the water off. Mash the potatoes and carrots until reaches desired consistency. Feel free to add a splash of unsweetened soy milk or water for a smoother texture.

2. In a pan, sauté the garlic and onion with 2-3 tablespoons of water. Add the spices and cook until the onions are translucent. Stir in the cooked beans.

3. In a bowl, combine the potato and carrot mixture with the black beans mixture. Stir together.

4. Preheat the oven 425F or feel free to use an air fryer with a bake setting.

5. Place a small scoop of the potato and bean mixture on to a tortilla, spread it out, and then roll tightly. Place the seam-side of the tortilla down on a baking sheet lined with a silicon mat or parchment paper (or an air fryer basket). Repeat this process for the remaining tortillas.

6. Bake the tortillas for about 10-15 minutes.

7. Prepare the Cashew Cream, if desired. Thin it out a bit to drizzle on top of the Taquitos or use it as a dip. Optional to top with diced avocado. Enjoy!