Preheat and prep: Heat the oven to 425°F (220°C). Line a sheet pan with parchment for easy cleanup. Peel and cube the sweet potatoes into 1/2-inch pieces for quick, even roasting.

Season the sweet potatoes: Toss the cubes with 2 tablespoons olive oil, 1 teaspoon chili powder, 1 teaspoon cumin, 1/2 teaspoon smoked paprika, 1/2 teaspoon kosher salt, and a few grinds of black pepper. Add half the sliced red onion for extra flavor.

Roast: Spread everything in a single layer. Roast for 20–25 minutes, stirring once halfway, until the potatoes are tender with caramelized edges. If they need more color, add 3–5 minutes.

Warm the beans: While the potatoes roast, heat a small skillet over medium. Add a drizzle of olive oil and the minced garlic. Cook for 30 seconds, then stir in the black beans and a pinch of salt, cumin, and chili powder. Splash in 1–2 tablespoons water and warm for 3–4 minutes. Finish with a squeeze of lime.

Make a quick slaw: In a bowl, toss the shredded red cabbage with juice of half a lime, a pinch of salt, and a tiny drizzle of olive oil. Let it sit to soften and brighten.

Mix a simple sauce: Stir together Greek yogurt or sour cream with a squeeze of lime, a pinch of salt, and a few drops of hot sauce or 1 teaspoon finely chopped chipotle. Adjust to taste. You want tangy and slightly smoky.

Warm the tortillas: Heat a dry skillet over medium-high. Warm each tortilla 15–30 seconds per side until pliable with light char spots. Stack and keep warm in a clean towel.

Assemble: Layer warm tortillas with black beans, roasted sweet potatoes and onions, a handful of slaw, avocado, and a spoonful of sauce. Top with cilantro, extra red onion, and cheese if using. Finish with lime wedges.

Taste and adjust: Add a pinch of salt or more lime if needed. A few drops of hot sauce bring everything to life.