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Step 1
Pre-heat oven to 400 degrees Fahrenheit. Place diced sweet potatoes on a large baking sheet and add olive oil, salt, and pepper. Toss to coat and roast for about 20 minutes, flipping once.
Step 2
In a food processor add, roasted sweet potatoes, black beans, water, cumin, paprika, garlic powder, salt, pepper, and smoked paprika. Blend until everything is combined.
Step 3
Make the dip: turn the oven the broil. On a large baking sheet, place whole tomatillos, garlic cloves, jalapeno, and shallot. Broil for about 7-10 minutes and let cool. Once cooled, Add broiled ingredients as well as the remainder of the dip ingredients to a blender and blend until smooth. Set aside.
Step 4
Reduce oven temperature to 350 degrees Fahrenheit. Warm corn tortillas in a pan over medium heat until they soften (this will prevent corn torillias from breaking when you roll them) Place about 1/4 cup of black bean and sweet potato mixture into each tortilla and roll up.
Step 5
Brush a large baking sheet with olive oil and place taquitos on. Brush the top of each taquito with a small amount of olive oil. Bake taquitos until crispy and beginning to brown, 15-20 minutes, flipping once. Dip taquitos into dip and enjoy!