These taquitos are like bite-sized explosions of zest and spice, with a creamy sweet potato and black bean filling enrobed in a crispy tortilla. They come complete with a satisfyingly velvety avocado dipping sauce with a hint of lime and cumin. Stunning as either a snack or a light main course.
Boil the cubed sweet potatoes until tender, then drain and mash.
2
Preheat your oven to 425°F and brush a large baking sheet with olive oil.
3
In a large bowl, combine the mashed sweet potato, diced onion, chopped cilantro, black beans, lime juice, ground cumin, garlic powder, and salt. Stir until well combined.
4
Spread about 1/3 cup of the sweet potato mixture evenly over each tortilla, then roll tightly and place seam-side down on the prepared baking sheet.
AVOCADO CREAM
5
While taquitos are baking, prepare the avocado cream by mashing together the avocado, sour cream, lime juice, cumin, and salt until smooth.
TAQUITOS
6
Brush the tops of the taquitos with more olive oil and bake for 20 minutes, turning halfway, until crispy and golden brown.
SERVING
7
Serve the taquitos warm with the avocado cream for dipping.