Okay, I’ve been terrible with posting my favorite recipes lately! I have so many that I need to catch up on share with you guys!! When I made this – I couldn’t get enough. I rarely take credit for coming up with these things on my own. I usually do a search for something I’ve got a hankering for or I check one of my favorite blogs and then make a couple of changes to make it a bit more of my own. Everything I try off of this blog is outstanding!! I found this one on one of my favorite blogs – Love and Lemons, and made just a few changes. The yogurt sauce is out of this world!! Save the leftovers of the yogurt sauce and use it on other things, because trust me – you’re gonna want to. This is also a great way to sneak in some veggies into taco night!!
You will love this one!
- 1 medium sweet potato, cubed
- 1 teaspoon olive oil
- ½ teaspoon chile powder
- 1 cup cooked black beans
- 1/2 cup corn
- 1 small avocado, diced
- Green peppers diced
- salt & pepper
- 4-6 corn or flour tortillas
- optional: ¼ cup feta or cotija cheese
- optional: 1 small roasted jalapeño, diced
- optional – pepper jack cheese
- optional – green onions to top
- ½ cup greek yogurt
- 1 small avocado
- ½ clove garlic
- juice of 1 lime
- salt & pepper
- Preheat oven to 400° F.
- Toss sweet potato cubes with oil, chile powder salt & pepper, and spread in one layer on a baking sheet. Bake for 20 minutes, or until golden brown. Remove sweet potatoes from the oven and set aside.
- Throw in the corn and black beans over low to medium heat to cook through. You can also place these in a microwave safe container and heat up a little.
- In a small food processor, blend together the yogurt, avocado, garlic, lime juice. Blend until smooth. Taste and adjust seasonings.
- Assemble tacos with roasted sweet potatoes, diced avocado, black beans, scallions and cheese. Serve with avocado yogurt sauce.
inspire eat run 
beautiful!