Step 1

Preheat oven to 400 degrees and line a large sheet pan with parchment paper.

Step 2

Peel and cube the sweet potatoes, then toss in the olive oil, salt, garlic powder, cumin, chili powder, and oregano. Transfer to the sheet pan and bake for 40-50 minutes, tossing halfway through, until tender on the inside and crispy on the outside.

Step 3

While the sweet potatoes cook, make the chipotle sauce by blending the coconut milk, chipotle peppers, salt, and lime juice in a blender or food processor on high speed until completely smooth. Set aside.

Step 4

Prepare the tortillas by putting a bit of olive oil on clean hands and covering each of them. Microwave the tortillas in batches of 2-3 stacked for about 20 seconds with a damp paper towel on top to soften. Place on a separate large sheet pan.

Step 5

Add about 1 tbsp of the chipotle sauce to the center of each tortilla on the pan. Place even servings of the cooked sweet potatoes and rinsed black beans on one side of the tortilla (don't over-stuff) then fold the tortillas in half. If they're too difficult to fold, they're liking over-stuffed.

Step 6

Reduce oven heat to 375 and bake the tacos for 12-16 minutes, or until the tortillas are crispy. Immediately season the outsides with a sprinkle of salt. Top with chopped cilantro.

Step 7

Serve immediately for best results with the additional chipotle sauce on the side for dipping.