Preheat your oven to 400°F (200°C). Dice sweet potatoes, mix with olive oil, salt, and pepper, and roast for 20-25 minutes until tender.

Heat olive oil in a skillet over medium heat. Sauté diced onion for 5 minutes. Add minced garlic and cook for an additional minute.

Add roasted sweet potatoes to the skillet along with black beans, corn, chili powder, cumin, and vegetable broth. Let simmer for 5-7 minutes.

Warm corn tortillas in a dry skillet until pliable. Spoon filling onto each, roll tightly, and secure with a toothpick if needed.

Place taquitos on a lined baking sheet, spray with oil, and bake for 15-20 minutes until golden brown and crispy.

Remove toothpicks and serve warm with toppings like avocado, salsa, or lime juice.