Sweet Potato and Black Bean Tacos

Ingredients

• 2 medium sweet potatoes and into peeled cut into 1/2-inch pieces
• 2 tablespoons olive oil 
• 1 teaspoon ground cumin 
• 0.3 teaspoon salt 
• 0.3 cup cream sour
• 1 tablespoons chipotles in adobo finely chopped (from 7-oz can)
• 2  juice of lime 
• 2 cups cabbage shredded red
• 15 oz black beans rinsed drained canned
• 2 cloves garlic finely chopped
• 8.2 oz flour tortilla soft for tacos and fajitas (10 count
• 0.3 cup cilantro leaves fresh
• 1 serving lime wedges 

Equipment

• bowl
• frying pan
• baking paper
• oven
• aluminum foil

Directions

1. Heat oven to 400°F. Line 15x10x1-inch pan with foil or cooking parchment paper.
2. In large bowl, toss sweet potatoes with 1 tablespoon of the oil, the cumin and salt.
3. Place potatoes in single layer on pan. Roast 30 minutes or until tender and light golden brown around edges.
4. Meanwhile, in medium bowl, mix sour cream, half of the lime juice and 1 tablespoon of the chipotle chiles (add more chiles for spicier slaw).
5. Add shredded cabbage; toss to coat. Cover; refrigerate until serving time.
6. In 10-inch skillet, heat remaining 1 tablespoon oil over medium heat.
7. Add garlic; cook and stir 30 seconds or until lightly toasted.
8. Add black beans; cook, stirring occasionally, until thoroughly heated. Stir in remaining lime juice.
9. To assemble tacos, spoon sweet potatoes and black beans onto each warmed tortilla. Top with chipotle slaw and cilantro. Fold tortilla in half over filling.
10. Serve with lime wedges.