Preheat your oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, smoked paprika, cumin, chili powder, salt, and pepper on the baking sheet. Spread them out in a single layer so they roast, not steam. Bake for 20-25 minutes until tender and lightly crisp at the edges.

While the potatoes roast, heat 1 tsp oil in a skillet over medium heat. Add the red onion and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for 1 more minute—don’t let it burn! Add the black beans and a pinch of salt, mashing a few beans lightly to create a creamier texture. Cook for 5-7 minutes until heated through.

Warm the tortillas in a dry skillet or microwave them wrapped in a damp paper towel for 20 seconds. Fill each tortilla with roasted sweet potatoes, black beans, and your favorite toppings. Serve immediately with lime wedges for squeezing!