Step 1

Fill a medium-sized pot with 2 cups of water and place a steamer basket on top. Arrange sweet potato cubes on the steamer basket.

Step 2

Steam for 20-30 minutes, until the sweet potatoes are fork-tender.

Step 3

Transfer sweet potatoes to a large bowl. Add the lime juice and fajita seasoning, and mash until creamy and smooth.

Step 4

Foll in the cheese and black beans.

Step 5

Roll taquitos: place 1/4 - 1/3 cup of filling on an 8-inch tortilla. Roll tightly and place seam side down in a 9 x 13 inch dish or on a baking sheet. Repeat, nestling the rest of the taquitos in tightly.

Step 6

Spray with oil all over.

Step 7

Bake for 7-15 minutes at 425°F, until brown and crispy.

Step 8

Filling may be prepared ahead and stored in an air tight container for up to 4 days.

Step 9

Roll taquitos and bake as directed above.

Step 10

Taquitos may be baked ahead and stored in an air tight container in the fridge for up to 4 days, or frozen for up to 3 months.

Step 11

Thaw completely and reheat in the microwave or oven until warmed through.