Black Bean and Sweet Potato Tacos with Lime Crema

Preheat oven to 425°F (220°C).

Peel the sweet potato and cut into 1/2-inch cubes.

Place sweet potato cubes on a baking sheet, drizzle with 1 tablespoon olive oil, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Toss to coat.

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

While potatoes roast, peel and mince 2 garlic cloves.

Peel and finely dice 1/2 red onion.

Rinse and drain the black beans.

Heat 1 tablespoon olive oil in a medium skillet over medium heat.

Add diced onion and cook for 3-4 minutes until softened.

Add minced garlic and cook for 30 seconds until fragrant.

Add drained black beans, 1 teaspoon cumin, 1/2 teaspoon chili powder, 1/4 teaspoon salt and 1/8 teaspoon black pepper.

Stir and cook for 3-4 minutes until heated through. Use a wooden spoon to slightly mash some of the beans.

Zest the lime and set zest aside. Cut the lime in half and squeeze juice from one half into a small bowl.

In the small bowl, combine 1/3 cup sour cream, 1 tablespoon lime juice, and 1/2 teaspoon lime zest. Stir well to create the lime crema.

Wash and chop cilantro.

Warm the corn tortillas by placing them directly over a gas flame for 10-15 seconds per side, or heat in a dry skillet for 30 seconds per side, or wrap in damp paper towels and microwave for 30 seconds.

Assemble tacos: place warmed tortillas on plates, top each with black bean mixture, roasted sweet potatoes, a drizzle of lime crema, and a sprinkle of fresh cilantro.

Serve with remaining lime cut into wedges for squeezing over tacos.