Sweet Potato & Black Bean Tacos

For the taco Filling:

Heat olive oil in a large sauté pan over medium heat. Add diced sweet potatoes and a generous pinch of salt and pepper. Cook, stirring occasionally, for 10 minutes.

Add diced red pepper and spices to the pan with the sweet potatoes. Cook, stirring occasionally, for 10–12 minutes, or until the potatoes are fork-tender. If the pan gets dry and you notice your potatoes starting to stick, add an extra drizzle of olive oil. Season with salt and pepper to taste.

Stir in black beans. Cook for 1 minute to warm them through.

For the chipotle crema:
Add all of the ingredients to a small bowl. Whisk to combine. Refrigerate until ready to serve.

To assemble the tacos:
Add a generous amount of the sweet potato and black bean filling to soft tortilla shells. Top with diced red onion, a pinch of chopped cilantro, and chipotle crema. Serve with hot sauce.