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In a large pot over medium heat, add olive oil. Add onion and cook until translucent, about 4 minutes. Add garlic and sweet potato and cook 2 minutes more.
Stir in chili powder, cumin, paprika, and season with salt and pepper.
Add tomatoes and their juices, black beans, and 1 1/2 cups water or broth. Stir to combine and bring to a boil. Reduce heat and simmer, uncovered, for 20 minutes.
Season to taste with salt and pepper and stir in chopped cilantro. If a thinner texture is desired, add more water/broth. If a thicker texture is desired, mash some of the sweet potatoes with a spoon.
Serve with lime wedges and additional cilantro. Enjoy!