Chipotle Sweet Potato and Black Bean Tacos

Ingredients:

2 large sweet potatoes, peeled and cubed

3 tbsp of olive oil

1 can of black beans, rinsed

Hard taco shells (I used four)

2 tbsp of chipotle powder

1 tbsp of salt and pepper

1 tbsp of smoked paprika

1 tbsp of ground cumin

1 tsp of red chili flakes

1 tsp of garlic powder

1 cup of shredded Mexican cheese blend

Bunch of cilantro, chopped

For Topping:

1 cup of Greek yogurt

Diced jalapeños

Zest of one whole lime

2 tbsp of mayo

Pinch of salt and pepper

1 tsp of chipotle powder

Preheat oven to 400. Start by washing, peeling, and cubing your sweet potatoes. In a large baking sheet, add your sweet potatoes and drizzle olive oil. Sprinkle chipotle powder, ground cumin, pepper flakes, salt, pepper, garlic powder, smoked paprika and other desired spices over the sweet potatoes. Toss together until everything is fully coated. Place in the oven and roast for 30-40 minutes until potatoes have softened and slightly charred. Once roasted, take out of the oven and toss in black beans. Make sure to wash the beans throughly beforehand.

In glass jar, add in yogurt, lime zest, mayo, salt, pepper, and chipotle powder. Mix together until fully combined and set aside.

In another baking sheet, line taco shells and place in the oven for about 5 minutes. Make sure to keep and eye on them so they do not burn. Remove from oven and fill the tacos with the sweet potatoes and black beans. Top with cheese and place back in the oven until cheese has melted. Once ready, top with yogurt mixture, cilantro, and jalapeños.