Sweet Potato and Black Bean Tacos

2  tablespoons		olive oil
1		red onion
2		garlic cloves
2		medium sweet potatoes
1/2  teaspoon		smoked paprika
1/4  teaspoon		pepper
1/4  teaspoon		cumin
15  ounces		of black beans
8		foods for life corn tortillas
2  ounces		freshly grated manchego cheese
2  tablespoons		fresh cilantro for topping
3  tablespoons		greek yogurt
1		half and half
1		adobo sauce
2  teaspoons		juice of half a lime
1  tablespoon		zest of half a lime
1/8  teaspoon		salt

Tip: Click on the ingredient links to learn the nutritional information for all the Sweet Potato and Black Bean Tacos ingredients. The serving size for any ingredient in Sweet Potato and Black Bean Tacos may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Season chopped sweet potatoes with salt, pepper, cumin and smoked paprika. Heat a large skillet oven medium heat and add olive oil. Add onions and garlic, tossing to coat, then add sweet potatoes and stir. Cover and cook for 15-20 minutes, until sweet potatoes are just softened and cooked through.

While potatoes are cooking, combine yogurt, half and half, adobo, lime juice and zest and salt, whisking well to combine. Set aside.

Once sweet potatoes are cooked, add in black beans and toss well. Cover and cook again for 5-6 minutes until everything is warmed through. Heat tortillas and serve sweet potato mixture topped with cheese, crema and lots of cilantro!