Sweet Potato Taquitos

INGREDIENTS: 2.5-3 cups chopped sweet potatoes (about 1 large or 2 medium sweet potatoes) 1 cup of chopped carrots (about 3 medium carrots) 3 cloves of garlic, minced 1 cup chopped red onion 1 1/2 cups cooked black beans 1 teaspoon chili powder 1/2 teaspoon onion powder 1/2 teaspoon paprika or smoked paprika 1/2 teaspoon ground turmeric 1/4 teaspoon black pepper 12-14 small corn tortillas Cashew Cream (recipe here: https://nutritionfacts.org/recipe/cashew-cream/) Avocado (optional) METHOD: 1. Boil the potatoes and carrots in 3-4 cups water until soft. Drain the water off. Mash the potatoes and carrots until reaches desired consistency. Feel free to add a splash of unsweetened soy milk or water for a smoother texture. 2. In a pan, sauté the garlic and onion with 2-3 tablespoons of water. Add the spices and cook until the onions are translucent. Stir in the cooked beans. 3. In a bowl, combine the potato and carrot mixture with the black beans mixture. Stir together. 4. Preheat the oven 425F or feel free to use an air fryer with a bake setting. 5. Place a small scoop of the potato and bean mixture on to a tortilla, spread it out, and then roll tightly. Place the seam-side of the tortilla down on a baking sheet lined with a silicon mat or parchment paper (or an air fryer basket). Repeat this process for the remaining tortillas. 6. Bake the tortillas for about 10-15 minutes. 5. Prepare the Cashew Cream, if desired. Thin it out a bit if you want to drizzle on top of the Taquitos or use it as a dip. Optional to also top with diced avocado. Enjoy! Makes enough for about 12-14 small tacos. nutritionfacts.org