Raspberry Chipotle Veggie Tacos

For sweet potatoes, preheat oven to 400 F. Toss diced sweet potatoes with oil. Combine salt, pepper, garlic and paprika; toss with sweet potatoes to coat evenly.

Place sweet potatoes on parchment-lined sheet pan in one later. Roast in preheated oven 20 to 30 minutes until fork tender; set aside.

For beans, measure oil into stockpot; place over medium-low heat. Add onions; cook about 5 minutes until translucent, stirring constantly.

Add chopped garlic to onions and saute 1 minutes. Stir in vegetable base and spices; stir continuously for about 1 minute. Add one chopped chipotle pepper and 2 tablespoons adobo sauce to onion mixture; cook 1 minute, stirring continuously, Add black beans; reduce heat to low.

Stir in frozen raspberries until well combined. Cover pot, leaving lid slightly ajar. Simmer 1 hour. Stir in salt and lime juice; keep warm.

For pickled radishes, wash radishes and dry. Slice thin, using a food processor; transfer to medium bowl.

Place water in medium saucepan over high heat; bring to a boil. Stir in salt and sugar until dissolved. Remove from heat and stir in vinegar.

Pour hot liquid over sliced radishes; allow to stand at least 2 hours before service or refrigerate up to 7 days.

For raspberry crema, combine sour cream, lime juice, milk, chipotle base and raspberries in blender container; cover and blend until smooth.

Per serving, top 1 tortilla with ¼ cup roasted sweet potatoes, ¼ cup reserved black beans, 1 tablespoon pickled radishes and 1½ teaspoons crema.