The pumpkin-colored hue of sweet potatoes not only look pretty on your Fall dinner plate, BUT that gorgeous orange shade actually indicates that this food is full of beta carotene which does wonders for your complexion! Beta carotene helps to defend the skin against damage from sun exposure. So after a long, warm summer it’s time to get a little beta carotene in your system this fall with this delicious recipe for Sweet Potato and Black Bean Taquitos!
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 Mountan 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
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.
Preheat oven to 375 degrees F. Line a large baking sheet with parchment or grease lightly with oil.
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.
Mix the butter and oil together then brush over the tortillas with a pastry brush. Bake 15 minutes until lightly golden.
Serve with your choice of sour cream, guacamole or ranch dressing for dipping.