1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, toss the diced sweet potatoes with olive oil, cumin, smoked paprika, garlic powder, cayenne pepper, salt, and pepper until evenly coated.
3. Spread the sweet potatoes in a single layer on the prepared baking sheet. Roast for 20-25 minutes, or until tender and slightly caramelized, stirring halfway through.
4. While the sweet potatoes are roasting, heat the black beans in a small saucepan over low heat until warmed through. Season with a pinch of salt and pepper.
5. Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until pliable.
6. To assemble, fill each tortilla with a generous scoop of roasted sweet potatoes and black beans. Top with avocado slices, a dollop of sour cream or Greek yogurt, and a sprinkle of fresh cilantro.
7. Serve with lime wedges on the side for that extra zing.

One of my favorite parts about this recipe is that it’s so forgiving. Don’t have sweet potatoes? Try butternut squash. Out of black beans? Pinto beans work just as well. The key is to make it work for you.