Preheat and prep. Heat your oven to 425°F (220°C). Line a baking sheet with parchment for easy cleanup. Peel and cube the sweet potatoes into even 1/2-inch pieces so they roast evenly.

Season the potatoes. Toss the cubes with 1–2 tablespoons oil, chili powder, cumin, smoked paprika, coriander (if using), 1/2 teaspoon salt, and a few grinds of pepper. Spread them in a single layer on the baking sheet.

Roast until caramelized. Bake for 20–25 minutes, flipping once halfway. You’re looking for golden edges and tender centers. Don’t overcrowd the pan or they’ll steam instead of crisp.

Warm the beans. In a small skillet over medium heat, add a drizzle of oil. Sauté the onion for 2–3 minutes until glossy, then add garlic and cook 30 seconds. Stir in the black beans, a pinch of salt, and a squeeze of lime. Warm through for 3–4 minutes.

Make the slaw. In a bowl, toss shredded cabbage with the juice of 1 lime, a pinch of salt, and a tiny drizzle of honey if you like. Add chopped cilantro and toss again. It should be crisp and tangy, not soggy.

Stir together a quick sauce. Mix Greek yogurt or sour cream with minced chipotle, a dash of lime juice, and a pinch of salt. Thin with a teaspoon of water if needed for drizzling.

Warm the tortillas. Heat a dry skillet over medium-high. Warm each tortilla 20–30 seconds per side until soft and lightly charred. Keep them wrapped in a clean towel so they stay pliable.

Assemble the tacos. Layer in sweet potatoes and black beans. Add slaw, avocado, and a sprinkle of queso fresco or feta if using. Drizzle with the chipotle-lime sauce and finish with extra cilantro and a squeeze of lime.

Serve. Put out any extra toppings—hot sauce, pickled jalapeños, or salsa—and let everyone build their own. Eat while warm.