Crispy Sweet Potato Black Bean Taco Recipe | Foodtalk

Ingredients

• 10 corn or flour tortillas, small, 6 inch
• 1 cup shredded Mexican blend cheese
• 1 large sweet potato, cubed
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon sea salt
• 1 medium red onion, diced
• 3 cloves garlic, minced
• 1 jalapeno*, diced
• 1/2 cup corn, frozen, thawed
• 1 bell pepper, diced
• 1 tablespoon tomato paste
• 1 15 oz. can black beans, no salt added
• 1/2-1 teaspoon sea salt
• 1 medium avocado
• 1 cup cilantro
• 1 clove garlic
• 1/3 cup non-fat greek yogurt
• 1/2 teaspoon salt; adjust to your taste
• 1/4 teaspoon black pepper
• 1/3 cup water; add more to adjust to your preferred consistency*
• squeeze of lime