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)

Instructions

1. 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. 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. 3. Serve sweet potato and bean filling on tortillas topped with avocado, chipotle sauce and cilantro.