Vegan Sweet Potato Tacos with Creamy Basil Lime Sauce

1. Preheat oven to 400 F.

2. Gently toss chopped sweet potato, olive oil, chili powder, cumin, salt, and pepper, on a baking sheet until evenly coated. Bake for 25 minutes or until tender.

3. While the potatoes are cooking, make the black bean mixture. Heat 1 tablespoon olive oil in large skillet over medium-high heat. Add red onion and cook, stirring occasionally, until caramelized, about 8 minutes.

4. Add garlic and salt and sauté for one more minute. Stir in black beans and continue to cook until beans are heated through. Remove from heat and set aside while you make the basil-lime cream.

5. In a medium bowl combine sour cream, mayonnaise, soy milk, lime juice, basil and salt. Mix until smooth. Refrigerate until using.

6. Assemble the tacos: briefly heat tortillas in the microwave for 10-15 seconds. Onto each tortilla layer bean mixture, sweet potatoes, chopped avocado, and optional cabbage. Drizzle with basil-lime sauce.