Directions

• Cut up your veggies: sweet potatoes, onions, and carrots. Meanwhile, heat the black beans over low heat and add taco seasoning to taste (the more you add, the spicier it will be. I used a couple teaspoons).
• Sauté the onions, carrots, sweet potatoes in olive oil over medium heat. Add in the garlic, chili powder, cumin, paprika, and cayenne if you’re using it. Let the mixture cook until the potatoes are soft. (If you want it to cook quickly, cover the pan and just stir every couple minutes.)
• While the veggies are cooking, chop your cilantro and set aside.
• Prepare your yogurt sauce. Empty the Greek yogurt into a bowl, and stir in a couple teaspoons of taco seasoning (taste it periodically to make sure it’s achieved the spice level you want). Add 1-2 Tbsp water to thin out the yogurt mixture (the more water you add, the thinner it will get). Mix everything together until the yogurt is smooth.
• Begin assembling your tacos! Heat up your corn tortillas and on each tortilla put 2-3 Tbsp refried black beans, 1/3 cup of the veggie mixture, 1-3 Tbsp of the yogurt mixture (depending on how much sauce you want), and a sprinkle of cilantro.