Baked Sweet Potato Taquitos

Ingredients

• 1/2 pound sweet potatoes, peeled and shredded
• 1 can black beans, drained and rinsed; liquid reserved
• 2 teaspoons garlic powder
• 2 teaspoons chili powder
• 1/2 teaspoon fine sea salt
• 6 tablespoons minced fresh cilantro
• 24 6-inch corn tortillas
• 4 tablespoons olive oil for brushing
• 1 cup creamy vegan cashew "cheese" sauce
• 1/2 cup lightly packed chopped cilantro
• 2 cloves garlic, crushed
• 1/2 teaspoon sea salt
• Cilantro
• Minced red onion

Directions

1. Start with the filling. Add the shredded sweet potatoes, black beans, garlic powder, chili powder, salt, and 3 tablespoons of the reserved bean liquid to a medium skillet.
2. Cook the mixture at a gentle simmer until the sweet potatoes have softened, about 6 to 8 minutes. Press the black beans lightly with a spoon to break them up a bit, then mix in the minced cilantro.
3. To soften the tortillas, wrap them in a damp towel and warm them in a 300˚F oven for roughly 10 minutes. You can also bundle them in damp paper towels and microwave them for about 20 seconds.
4. To shape the taquitos, set one tortilla on your work surface. Spoon 2 to 3 tablespoons of filling onto the third of the tortilla nearest you. Fold that near edge over the filling, snug it in tightly, and keep rolling until closed.
5. Set each rolled taquito on a parchment-lined baking tray with the seam facing down. If one wants to unroll or the filling is slipping out, secure it with a toothpick. Continue the same way with the rest of the filling. Depending on how generously you fill them, you may not need every tortilla.
6. If freezing the taquitos, do it now; they can be frozen for up to 6 months.
7. Heat the oven to 425˚F. Brush the taquitos with olive oil, then bake for 18 to 22 minutes, until the tortillas are crisp and starting to brown.
8. While the taquitos are in the oven, make the dip by stirring together the cashew cream, cilantro, garlic, and salt in a small bowl.
9. Serve the taquitos with the cashew dip spooned or drizzled over the top, plus cilantro and minced red onion if you’d like.