Veggies South of the Border Style

So with summer in full swing, I am all about the veggies. I have also been craving tacos. This is the result. Try not to eat all the potatoes right out of the oven. They are seriously delicious.

Sweet Potato and Black Bean Tacos with Avocado Cream

2 sweet potatoes, peeled and diced

2Tbs oil

1/2 tsp salt

1/4 tsp cayenne pepper

1/2 tsp cumin

1/4 tsp smoked paprika

1 tsp chili powder

1/4 tsp onion powder

1/4 tsp granulated garlic

1 can black beans, drained and rinsed

1 Tbs oil

1 small onion diced (I used red onion-not traditional, I know, but I needed to use it)

1 small jalapeno, diced fine

2 tsp cumin

1/4 tsp chili powder

1/4 C water

Juice from 1/2 lime

Avocado Creme

flesh from 1 avocado

1 cup (or so) Greek yogurt

1/4 cup chopped cilantro

1 small chipotle pepper, diced fine

Juice of 1 lime

salt to taste

Preheat oven to 425F. Toss sweet potatoes in oil and spices. spread on a baking sheet and roast until soft - about 20 minutes.

While potatoes are roasting, saute onions and jalapenos in oil until soft, add spiced until fragrant. Add beans and water and roughly mash. Finish with lime juice

Place avocado creme ingredients in a food processor, blender, or bowl and process/mash until smooth.

To serve, shmear the beans on a warm tortilla, top with sweet potato and avocado cream, fresh cabbage, pickled onions, cilantro, squirt of lime, whatever floats your boat.