Preheat your oven to 425°F. Toss the diced sweet potatoes with olive oil, smoked paprika, cumin, chili powder, garlic powder, and salt in a large mixing bowl.

Spread them out evenly on the prepared baking sheet. Roast for 20–25 minutes, flipping halfway through, until the potatoes are tender and lightly caramelized.

While the sweet potatoes roast, heat the black beans in a skillet over medium heat. Add the honey, lime juice, and a pinch of salt.

Stir everything together and cook for about 5 minutes until the beans are heated through and slightly saucy. Remove from heat and set aside.

Warm your tortillas on a dry skillet or directly over the flame of your stovetop for a few seconds on each side. This gives them a nice, toasty flavor and makes them pliable for filling.

Now for the fun part! Start by layering the roasted sweet potatoes and black beans onto each tortilla. Add your favorite toppings like creamy avocado, fresh cilantro, or a dollop of sour cream. Don’t forget a sprinkle of queso fresco or a drizzle of salsa for extra flavor.

Serve the tacos immediately while everything is warm and fresh. I like to offer extra lime wedges on the side for a little zing. These tacos are best enjoyed right away, but leftovers can be stored in the fridge for up to 3 days.