Total Preparation/Cooking Time:  ~1 hour prep time and assembly time, 20 minutes cook time
Serves: 5 with a serving size of 3 taquitos each

Ingredients

• 1 large sweet potato, peeled and cut into ½ inch cubes (about 5 cups diced)
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 3 cups black beans
• 1/2 cup uncooked brown rice
• 4 tablespoons water
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 15 (6”) white corn tortillas
• 1 tsp Olive oil for brushing

Instructions

1. Pre-heat oven to 400 degrees F. Place diced sweet potatoes on a large baking sheet and add salt and pepper. Roast for about 20 minutes, flipping once.
2. Cook rice in rice cooker or on stove.
3. In a food processor add, roasted sweet potatoes, black beans, water, cumin, paprika, garlic powder, salt, and pepper. Blend until everything is combined.
4. Warm corn tortillas in a frying pan or skillet over medium heat until they soften (this will prevent corn tortillas from breaking when you roll them) Place about ¼ cup of black bean, rice, sweet potato mixture into each tortilla and roll up.
5. Brush a large baking sheet with olive oil and place taquitos on. Brush the top of each taquito with a small amount of olive oil. Bake taquitos until crispy and beginning to brown, 15-20 minutes, flipping once. Dip taquitos into dips such as guacamole or salsa and enjoy!

Image