Preheat your oven to 425°F and line a baking sheet with foil for easier cleanup. Toss the cubed sweet potatoes with 1/2 tbsp olive oil, cumin, smoked paprika, chili powder, and salt in a large bowl. Spread them in a single layer on the baking sheet and roast for 25 minutes, stirring halfway through at the 12-minute mark.

While the potatoes roast, drain and rinse your black beans thoroughly—this removes the extra sodium and makes them taste fresher. Heat the remaining 1/2 tbsp olive oil in a small skillet over medium heat and add the drained black beans. Warm them through for about 3 minutes, then add the lime juice and stir everything together gently.

I always warm my tortillas wrapped in a damp kitchen towel in a 300°F oven for 5 minutes—they stay soft and pliable instead of cracking when you fold them. Don't skip this step because room-temperature tortillas break way too easily when you're assembling tacos. If you're in a rush, you can also warm them directly over a gas flame for 10 seconds per side.

Once the sweet potatoes look golden and slightly crispy on the edges (you'll know it when you see it), pull the baking sheet from the oven. Taste one piece to make sure it's cooked through—it should be tender but still hold its shape. Transfer them to a serving bowl and let them cool for 2 minutes so you don't burn your fingers assembling everything.

Set up a taco assembly station with the warm tortillas, roasted sweet potatoes, warm black beans, diced red onion, fresh cilantro, and shredded cheese in separate bowls. Let everyone build their own tacos exactly how they want them—my kids love this part way more than eating what I make. Pro tip: put the lime wedges on the table too so people can squeeze extra lime on their finished tacos if they like.