Meatless Mondays Never Looked So Good

Directions: 

. To make cilantro-lime sauce: In a blender or mini food processor, blend together cilantro, lime juice, honey, white vinegar, and 4 tablespoons of coconut oil. Puree until well mixed. Set aside.

. Mix together sour cream and taco seasoning. Set aside.

. Microwave sweet potato until tender, about 5-6 minutes. Remove from microwave, allow to cool slightly. Cut off peel, then dice into bite-sized pieces.

. Melt the remaining tablespoon of coconut oil in a nonstick skillet over medium-high heat. Toss sweet potatoes into the oil. Salt and pepper lightly. Cook until the edges of the sweet potatoes are golden brown. Add black beans and cook until hot.

. Spoon sour cream on the bottom of a corn tortilla. Top with sweet potato mixture, then onion, avocado, tomato, cilantro-lime sauce, and queso fresco.