2poundssweet potatoespeeled and cut into 1/2 to 3/4″ cubes
Olive oil
1teaspoonkosher salt
1teaspoonground cumin
1/2teaspoongarlic powder
1/2teaspoononion powder
2teaspoonschili powder
cayenneto taste
1/2teaspoonsweet smoked paprika
12small6-inch flour tortillas
15-ouncecan refried black beans
1limein wedges
sliced radishfor garnish
cabbage slawfor garnish
cilantrofor garnish
Instructions
Heat oven to 400 degrees F. Toss tweet potatoes with 2 tablespoons of olive oil, salt, cumin, garlic powder, onion powder, chili powder, cayenne, and paprika.
Spray a baking sheet with non-stick spray then spread out potatoes evenly.
Roast potatoes for 40 to 45 minutes, tossing once or twice for until browned.
Heat the tortillas slightly just before serving.
Spread some refried black beans on each tortilla. Add a spoonful of roasted sweet potatoes. Squeeze a little lime juice over the potatoes and black beans, and finish with toppings of your choice. Repeat with the remaining ingredients.