Vegan Sweet Potato Tacos with Creamy Basil Lime Sauce

• 3/4 pounds Sweet Potato
• 1 Tablespoon Olive Oil
• 1 teaspoon Chili Powder
• 1 teaspoon Cumin
• 1/2 teaspoons Coarse Salt
• 1/4 teaspoons Pepper
• 1 can (15 Oz. Size) Black Beans, Rinsed And Drained
• 1 Tablespoon Olive Oil
• 1 Medium Red Onion, Chopped
• 2 cloves Garlic, Minced
• 1/2 teaspoons Salt
• 1/2 cups Vegan Sour Cream (or Regular)
• 1/2 cups Vegan Mayonnaise (or Regular Reduced Fat Mayo)
• 1 Tablespoon Plain Soy Milk (or Dairy Milk)
• 3 Tablespoons Fresh Lime Juice
• 3 Tablespoons Fresh Basil, Finely Chopped
• 1/4 teaspoons Salt
• Extra Toppings: Chopped Avocado, Shredded Lettuce, Chopped Basil
• 6 whole (6 Inch) Whole Grain Tortillas

1. 1.
2. Preheat oven to 400 F.
3. 2.
4. Gently toss chopped sweet potato, olive oil, chili powder, cumin, salt, and pepper, on a baking sheet until evenly coated.
5. Bake for 25 minutes or until tender.
6. 3.
7. While the potatoes are cooking, make the black bean mixture.
8. Heat 1 tablespoon olive oil in large skillet over medium-high heat.
9. Add red onion and cook, stirring occasionally, until caramelized, about 8 minutes.
10. 4.
11. Add garlic and salt and saute for one more minute.
12. Stir in black beans and continue to cook until beans are heated through.
13. Remove from heat and set aside while you make the basil-lime cream.
14. 5.
15. In a medium bowl combine sour cream, mayonnaise, soy milk, lime juice, basil and salt.
16. Mix until smooth.
17. Refrigerate until using.
18. 6.
19. Assemble the tacos: briefly heat tortillas in the microwave for 10-15 seconds.
20. Onto each tortilla layer bean mixture, sweet potatoes, chopped avocado, and optional cabbage.
21. Drizzle with basil-lime sauce.

olive oil, chili powder, cumin, salt, pepper, black beans, olive oil, red onion, garlic, salt, sour cream, mayonnaise, milk, lime juice, fresh basil, salt, avocado, grain tortillas

Taken from tastykitchen.com/recipes/main-courses/vegan-sweet-potato-tacos-with-creamy-basil-lime-sauce/ (may not work)