Bean And Sweet Potato Tacos - cooking recipe

Ingredients

1 large sweet potato
1/2 cup water, divided
1 garlic clove, minced
1 (540 ml) can navy beans, drained and rinsed
1/2 cup corn
1 teaspoon paprika
1/2 teaspoon cumin
1/2 teaspoon chili powder
2 limes
1 avocado, diced
12 corn tortillas
1/4 cup fresh cilantro, chopped
1/2 cup plain Greek yogurt
1/4 teaspoon dried chipotle powder
juice from half a lime
1/8 teaspoon chipotle chili pepper (optional)

Preparation

1. In a large non-stick skillet over medium heat, add diced sweet potatoes and 1/4 cup water. Cook until tender, about 10 to 15 minutes. Add garlic and navy beans, cook 2 to 3 minutes until garlic is fragrant and beans are heated through. Add corn, paprika, cumin, chill powders and remaining water. Cook until water has evaporated, about 3 to 5 minutes.
2. To make the sauce, add yogurt, chipotle powder (more if you would like it spicier) and lime juice to a small bowl; stir until combined.
3. Serve sweet potato and bean filling on tortillas topped with avocado, chipotle sauce and cilantro.