Vegetarian (Lacto-Ovo) Sweet Potato Taquitos

• 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 white corn tortillas (approximately 6 to 7 inches across)

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.

vegetarian refried beans, sweet potatoes, shredded monterey jack cheese, onions, jalapeno chiles, ground cumin, garlic powder, dried basil, oregano, ground cinnamon, corn tortillas

Taken from www.food.com/recipe/vegetarian-lacto-ovo-sweet-potato-taquitos-91765 (may not work)