Spicy Sweet Potato and Black Bean Tacos
[Vegan]

For the Sweet Potatoes:

1. Preheat oven to 425°F.
2. Peel and slice sweet potatoes into small, 1/2-inch cubes.
3. Put chopped sweet potatoes in a medium-sized bowl and toss with olive oil, chili powder, cumin, smoked paprika and sea salt until potatoes are coated evenly.
4. Spread sweet potatoes onto a baking sheet in an even, single layer.
5. Put a baking sheet in the oven and bake for 30-35 minutes until the potatoes are tender and start to brown.
6. Remove from oven, and set aside.

For the Black Beans:

1. Strain black beans into a colander to drain the liquid.
2. Wash beans with a little bit of cool water, set the colander aside on a towel to drain for 5-10 minutes.
3. Transfer beans to a large bowl, and toss with 1 teaspoon sea salt, 2 teaspoons chili powder, and 1 teaspoon ground cumin.
4. Add sweet potatoes to beans, toss, and set aside.

For the Adobo Cream Sauce:

1. Add chilis, adobo sauce and sour cream to the bowl of a food processor.
2. Process on high until sauce is smooth.
3. Add lime juice and sea salt, and pulse.
4. Set sauce aside.

For the Tacos:

1. Dampen 2 paper towels with a little bit of water, wrap taco shells in the paper towels and microwave for 30 seconds to soften.
2. To assemble tacos, start with a generous smear of adobo cream sauce, top with 1/4 cup cilantro lime rice and 1/2 cup sweet potato black bean mixture, garnish with slices of avocado, sprinkle of fresh cilantro and a dollop of adobo cream sauce.
3. Serve and enjoy immediately.