Sweet Potatoes

Preheat oven to 425°F

Peel and slice sweet potatoes into small, 1/2 inch cubes

Put chopped sweet potatoes in a medium sized bowl and toss with olive oil, chili powder, cumin, smoked paprika and sea salt until potatoes are coated evenly

Spread sweet potatoes on to a baking sheet in an even, single layer

Put baking sheet in oven and bake for 30-35 minute until potatoes are tender and start to brown

Remove from oven, set aside

Black Beans

Strain black beans into a colander to drain liquid

Wash beans with a little bit of cool water, set colander aside on a towel to drain for 5-10 minutes

Transfer beans to a large bowl, toss with 1 tsp sea salt, 2 tsp chili powder and 1 tsp ground cumin

Add sweet potatoes to beans, toss and set aside

Adobo Cream Sauce

Add chilis, adobo sauce and sour cream to the bowl of a food processor

Process on high until sauce is smooth

Add lime juice and sea salt, pulse

Set sauce aside

Tacos

Dampen 2 paper towels with a little bit of water, wrap taco shells in the paper towels and microwave for 30 seconds to soften

To assemble tacos, start with a generous smear of adobo cream sauce, top with 1/4 cup cilantro lime rice and 1/2 cup sweet potato black bean mixture, garnish with slices of avocado, sprinkle of fresh cilantro and a dollop of adobo cream sauce

Serve and enjoy immediately