Vegetarian (lacto-ovo) Sweet Potato Taquitos

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 8
• 1 (16 ounce) can vegetarian refried beans
• 1 (16 ounce) can sweet potatoes, mashed
• 3/4 cup shredded monterey jack cheese
• 3 tablespoons minced onions
• 2 mild jalapeno chiles, seeded and minced
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/16 teaspoon ground cinnamon (pinch)
• 24 small corn tortillas (approximately 6 to 7 inches across)

Recipe

• 1 combine refried beans, mashed sweet potatoes, shredded cheese, minced onion, minced chiles and spices and mix well.
• 2 heat tortillas one at a time very briefly (just a few seconds or so) in frying pan with no oil to soften and then move to a basket or tortilla keeper lined with a damp towel to keep soft until you are ready to use.
• 3 place a large tablespoon or so (when rolled up, each one is about 1 inch wide) of mixture in center of each small tortilla (filling should not come too close to the ends, or it will fall out).
• 4 roll up tortilla around bean/sweet potato mixture and secure with a wooden toothpick.
• 5 fry in canola oil one or two at a time for 3 to 5 minutes each until golden brown and crisp.
• 6 drain on paper toweling for a few moments before serving.
• 7 serve with your favorite salsa and sour cream or guacamole.
• 8 these can be frozen and reheated on a baking sheet in 350 degree fahrenheit oven for 10-15 minutes.