Smoky Black Bean & Sweet Potato Tacos with Avocado Crema

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.

Peel the sweet potato and cut into 1/2-inch cubes. Place on the baking sheet, drizzle with 1 tablespoon olive oil, 1/2 teaspoon smoked paprika, 1/2 teaspoon cumin, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Toss to coat evenly.

Roast sweet potatoes for 20-25 minutes, stirring halfway through, until tender and caramelized on the edges.

While the sweet potatoes roast, finely dice the red onion and mince the garlic cloves.

Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add 3/4 of the diced red onion (reserve the rest for garnish) and sauté for 3-4 minutes until softened.

Add the minced garlic to the pan and cook for 30 seconds until fragrant.

Drain and rinse the black beans, then add to the pan along with 1/2 teaspoon smoked paprika, 1/2 teaspoon cumin, 1/2 teaspoon chipotle powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

Stir the bean mixture and cook for 5-7 minutes on medium-low heat, mashing about half the beans with the back of a wooden spoon to create a partially creamy texture. Add 2 tablespoons water if mixture becomes too dry.

For the avocado crema, scoop the flesh of the avocado into a food processor or blender. Add Greek yogurt, juice from half the lime, 2 tablespoons chopped cilantro, and 1/4 teaspoon salt. Blend until smooth and creamy.

Warm the corn tortillas either by wrapping in foil and placing in the oven for 5 minutes, or by heating individually in a dry skillet for 30 seconds per side.

To assemble tacos, spread a spoonful of black beans on each tortilla, top with roasted sweet potatoes, a dollop of avocado crema, reserved diced red onion, and remaining chopped cilantro.

Cut the remaining lime half into wedges and serve alongside the tacos for squeezing over the top.