Roasted Sweet Potato Black Bean Tacos

Instructions:

1. Preheat your oven to 425°F (220°C).
2. In a large bowl, toss the diced sweet potatoes with olive oil, smoked paprika, garlic powder, cumin, salt, and pepper until evenly coated.
3. Spread the potatoes in a single layer on a large rimmed baking sheet, ensuring they are not crowded.
4. Roast for 20–25 minutes, flipping halfway through, until edges are mahogany-colored and centers are tender.
5. During the last 5 minutes of roasting, toss the rinsed black beans onto the baking sheet with the potatoes and stir to heat through.
6. Remove the pan from the oven and squeeze half a lime over the hot mixture.
7. Combine avocado, Greek yogurt, lime juice, garlic, and salt in a blender and pulse until smooth.
8. Slowly add water one tablespoon at a time until the crema is pourable but thick.
9. Warm corn tortillas in a skillet over medium heat for 30 seconds per side until pliable.
10. Fill each tortilla with the roasted sweet potato and bean mixture, top with shredded red cabbage, drizzle with avocado crema, and garnish with fresh cilantro.