Baked Sweet Potato and Black Bean Taquitos

Sweet potatoes, black beans and corn rolled up in tortillas with cheddar, cream cheese and salsa. They're baked to a golden brown crunchiness with molten hot middles that equal totally delicious.

Ingredients

• 2 heaping cups cooked sweet potatoes, cubed
• 1 can black beans, rinsed and drained
• 1 cup corn
• 1 cup shredded sharp cheddar cheese
• 4 ounces cream cheese, melted
• 2/3 cup salsa (like Green Mountain Gringo)
• 1 teaspoon chile powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt and a couple dashes pepper
• 10 (8-inch) flour tortillas
• 1 tablespoon melted butter
• 1 tablespoon olive oil
• sour cream, guacamole or ranch dressing, for serving

Instructions

1.     In a large mixing bowl gently toss the sweet potatoes, black beans, corn and cheese together. In a separate small bowl mix the cream cheese, salsa, chile powder, cumin and salt/pepper together. Pour over the sweet potato mixture and toss until well combined.
2.     Preheat oven to 375 degrees F. Line a large baking sheet with parchment or grease lightly with oil.
3.     Working one at a time scoop up 1/3 cup of the mixture and place it on the lower third of the tortilla - spread it out in a log shape and roll up tightly - place seam side down on the baking sheet. Repeat until all the filling is used.
4.     Mix the butter and oil together then brush over the tortillas with a pastry brush. Bake 15 minutes until lightly golden.
5.     Serve with your choice of sour cream, guacamole or ranch dressing for dipping.