Vegan Sweet Potato Tacos with Creamy Basil Lime Sauce

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   1.

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   Preheat oven to 400 F.

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   2.

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   Gently toss chopped sweet potato, olive oil, chili powder, cumin, salt, and pepper, on a baking sheet until evenly coated.

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   Bake for 25 minutes or until tender.

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   3.

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   While the potatoes are cooking, make the black bean mixture.

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   Heat 1 tablespoon olive oil in large skillet over medium-high heat.

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   Add red onion and cook, stirring occasionally, until caramelized, about 8 minutes.

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    4.

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    Add garlic and salt and saute for one more minute.

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    Stir in black beans and continue to cook until beans are heated through.

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    Remove from heat and set aside while you make the basil-lime cream.

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    5.

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    In a medium bowl combine sour cream, mayonnaise, soy milk, lime juice, basil and salt.

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    Mix until smooth.

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    Refrigerate until using.

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    6.

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    Assemble the tacos: briefly heat tortillas in the microwave for 10-15 seconds.

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    Onto each tortilla layer bean mixture, sweet potatoes, chopped avocado, and optional cabbage.

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    Drizzle with basil-lime sauce.

* Per serving · 4 servings · Values may vary.