VEGETARIAN Sweet Potato and Black Bean Tacos with Jalapeño & Lime Goat Cheese Crema

Preheat oven to 400 degrees Fahrenheit. Add peeled and cubed sweet potato, drained and rinsed black beans, and sliced red onion to a sheet pan. Drizzle with avocado oil and season with chili powder, cumin, garlic powder, paprika, salt, and pepper. Use your hands to toss the veggies to coat in the oil and seasonings. Bake for about 25-30 minutes or until potatoes are soft.

While the vegetables bake, prepare the Jalapeño & Lime Goat Cheese Crema. In a bowl, combine goat cheese, Greek yogurt, juice from 1 lime, finely minced cilantro, finely minced jalapeño, and a pinch of salt, pepper, and garlic powder. Mix all ingredients well with a fork or whisk. Gradually add 2-3 tablespoons of water until the sauce reaches your desired consistency.

Heat tortillas on a hot pan. Add the potato and bean mixture to the tortilla, then add your desired toppings such as shredded Brussels sprouts, cilantro, avocado, lime wedges, extra jalapeño, and hot sauce. Finish with plenty of the homemade goat cheese crema and serve immediately.