Preheat oven to 425F.
Toss the sweet potatoes in 2 tablespoons of olive oil and spread evenly on a baking sheet lined with parchment paper.
Bake at 425 for 30 minutes.
While sweet potatoes bake, prepare the avocado crema. Combine the avocado, lime, cilantro, Greek yogurt, ½ the garlic, and ¼ teaspoon Kosher salt in a food processor and pulse to combine until smooth. Set aside.
Next, heat ½ a tablespoon of olive oil to a saucepan over medium heat. Add the remaining garlic and cook for 2 minutes. Then, add the strained black beans, ¼ teaspoon salt, and taco seasoning. Cook for about 5-7 minutes. Then set aside.
Remove the sweet potatoes from the oven, and toss with remaining salt and pepper. Then top with grated cheese, followed by cooked black beans, green onions, and jalapeno and serve.
