southwest sweet potato tacos

3 sweet potatoes, peeled & diced

1 15.5 ounce can black beans, drained & rinsed

2 Roma tomatoes, chopped

1/2 red onion, diced

6 tablespoons cilantro, chopped

1 avocado

1/2 cup plain Greek yogurt

1/2 tablespoon cumin

1 tablespoon chili powder

1 lime

Salt and pepper

Olive oil

Flour tortillas

Cheese to garnish {I used a white cheddar}

Preheat the oven to 350 degrees. Head 2-3 tablespoons olive oil over medium heat in a large skillet; add the sweet potatoes and season with chili powder. Sauté sweet potatoes until they begin to brown, about 10-12 minutes. Meanwhile, prepare the pico de gallo: in a large bowl, combine the chopped tomatoes and red onion, black beans, 3 tablespoons cilantro and the juice from half of the lime; season with salt and pepper. To make the avocado-lime crema: in a food processor, place the avocado, Greek yogurt, the juice from the other half of the lime and cumin; season with salt and pepper and mix until combined. To warm the tortillas, wrap the tortillas in foil and place in oven for 3-5 minutes. To assemble tacos: Place the sweet potatoes on the tortilla, followed by the pico de gallo and avocado-lime crema. Top with your favorite cheese.

Happy Friday! I love this fall spin on tacos. It’s a great way to incorporate flavors of the season into everyday meals. The sweet potatoes get super crispy when sautéed in olive oil and add a great crunch to this fall taco. By bringing in the traditional flavors of the pico de gallo and the avocado-lime crema {last seen here}, the most perfect, fall taco is formed!  

Hope everyone has a fabulous weekend!