Black Bean & Sweet Potato Taquitos

INGREDIENTS
For the black beans

• 1 15-ounce can black beans, drained and rinsed 
• 2 tablespoons olive oil 
• 1/2 medium yellow onion, diced 
• 1/2 teaspoon kosher salt 
• 1 clove garlic, minced  

For the roasted sweet potatoes 

• 1 to 2 medium sweet potatoes, cut into small cubes 
• 2 Tbsp. olive oil 
• 1/2 teaspoon kosher salt 
• 1 teaspoon chili powder 
• 1/2 teaspoon ground cumin

For the taquitos

• Corn tortillas
• Oil

DIRECTIONS

1. For the black beans: Heat the oil in a saucepan over medium heat. Add the onions and salt, and sauté until transparent. Then, add the garlic and sauté until fragrant. Stir in the beans.
2. For the roasted sweet potatoes: Preheat the oven to 425F. Toss the sweet potatoes with the oil, salt, cumin and chili powder. Spread on a baking sheet and bake for 30 minutes, stirring halfway, until the sweet potatoes are crispy.
3. To assemble the taquitos: Combine the black beans and roasted sweet potatoes in a large bowl. Mash with a potato masher or wooden spoon. Heat a thin layer of oil in a pan over medium-high heat. Warm the tortillas in the oil for a few seconds on each side, until pliable. Place about 3 tbsp. of the black bean and roasted sweet potato mixture in each tortilla and roll tightly. Secure each taquito with a toothpick. Spread the taquitos on a baking sheet and spray the taquitos lightly with cooking oil. Bake at 425F for 15-20 minutes or until crispy and golden brown.
4. To freeze: Allow the taquitos to cool. Then, place the taquitos in a large plastic bag or air-tight container.
5. Enjoy with cilantro-lime rice and salsa!