½cupgreek yogurt, or sour cream (or a plant based alternative)
juice from 1 lime
kosher salt to taste
For serving: Pico de gallo
Preheat your oven to 400°F. Chop the sweet potatoes into 1/2 inch cubes. Place on a baking sheet and drizzle with 1 Tablespoon olive oil. Add chili powder and salt. Toss until combined.
Bake for 20 minute or until fork-tender. Remove and increase oven temperature to 425°F.
Meanwhile, in a large saucepan, heat 2 teaspoons olive oil over medium heat. When it is hot, add the minced garlic and sauté for about 1 minute, until fragrant. Add the can of black beans with liquid. Bring the mixture to a boil and then reduce to a simmer. Add cumin, salt and oregano and simmer for 10 minutes.
Add the sweet potatoes to the beans and stir just until combined.
Spoon about 2-3 Tablespoons of the filling down the center of a tortilla. Roll up tightly and place on a large greased baking sheet (I used the same one I baked the sweet potatoes on). Continue with the rest of the tortillas.
Spray each taquito generously with olive oil and sprinkle with salt. Bake at 425°F for about 15-17 minutes, or until they are brown and crispy.
To make the sauce, add the avocados, Greek yogurt, lime juice, and salt to a food processor or blender. Mix until combined and smooth.
Drizzle sauce over top of taquitos or use to dip them in. Add pico de gallo on top if desired.
Freezer instructions: I prefer to freeze before baking. However if you have leftovers, allow to cool and then place into a zip top bag or freezer container. Freeze up to 3 months. Allow to thaw in the refrigerator and then reheat in the oven at 300°F for 5-10 minutes or until hot and crispy.