Savory Sweet Potato and Black Bean Taquitos with Avocado Lime Crema

Begin by preheating your oven to 425°F. Next, peel and dice 2 medium sweet potatoes into small cubes.

Place the sweet potato cubes on a baking sheet, drizzle with 1 tablespoon of olive oil, and sprinkle with 1 teaspoon of smoked paprika, 1/2 teaspoon of cumin, and salt to taste.

Toss to coat evenly and roast in the oven for 25 minutes, or until tender and slightly caramelized. While the sweet potatoes are roasting, drain and rinse 1 can (15 ounces) of black beans and set aside.

Once the sweet potatoes are done, remove them from the oven and let them cool slightly. In a large mixing bowl, combine the roasted sweet potatoes, black beans, 1/2 cup of corn, 1/4 cup of chopped fresh cilantro, and the juice of 1 lime.

Mix gently to combine all the ingredients. Take 8 small corn tortillas and warm them in a dry skillet over medium heat for about 30 seconds on each side to make them pliable.

Spoon about 2 tablespoons of the sweet potato and black bean mixture onto the center of each tortilla, then roll them tightly to form taquitos.

Place the taquitos seam-side down on a baking sheet lined with parchment paper. Brush the tops lightly with olive oil and bake for 15-20 minutes, or until golden and crispy.

While the taquitos are baking, prepare the Avocado Lime Crema by blending 1 ripe avocado, 1/2 cup of sour cream, the juice of 1 lime, and a pinch of salt in a food processor until smooth and creamy.

Once the taquitos are done, remove them from the oven and let them cool for a few minutes. Serve the taquitos hot with the Avocado Lime Crema drizzled on top or on the side for dipping.

Enjoy your delicious and visually appealing Super Bowl snack!