Sweet Potato and Black Bean Tacos with Avocado Lime Crema

These vibrant Sweet Potato and Black Bean Tacos are a delightful fusion of flavors and textures that come together in a hearty vegan dish. The sweet, roasted sweet potatoes are paired with savory black beans and fresh cilantro, all wrapped in warm corn tortillas. Topped with a creamy avocado lime sauce, this meal is both satisfying and refreshing, making it perfect for lunch or dinner while adhering strictly to vegan dietary requirements.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 can black beans, drained and rinsed
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1 tablespoon olive oil
• 8 corn tortillas
• 1 cup fresh cilantro, chopped
• 1 avocado
• 1 lime, juiced
• 1 tablespoon nutritional yeast (optional for added flavor)

Instructions:

1. Preheat the oven to 425°F (220°C).
2. In a bowl, toss the diced sweet potatoes with olive oil, cumin, smoked paprika, salt, and pepper.
3. Spread the seasoned sweet potatoes on a baking sheet and roast for 25-30 minutes, or until tender and lightly caramelized.
4. In a small bowl, mash the avocado and mix it with lime juice and nutritional yeast (if using) to create a smooth crema. Season with salt to taste.
5. Warm the corn tortillas in a skillet over medium heat until pliable.
6. Assemble the tacos by layering roasted sweet potatoes, black beans, and chopped cilantro on each tortilla.
7. Drizzle the avocado lime crema over the top of the tacos, and add extra cilantro if desired.
8. Serve immediately with lime wedges on the side.