Step 1

Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Cut sweet potatoes into ½-inch-thick wedges. Toss on a baking sheet with 1 TBSP oil and 1 tsp Southwest Spice (2 tsp for 4 servings). Season with salt and pepper. Roast in oven until tender and lightly crisped, 25-30 minutes.

Step 2

Meanwhile, halve, peel, and thinly slice onion. Dice a few slices until you have ¼ cup (½ cup for 4 servings). Core, seed, and thinly slice green pepper. Core, seed, and chop tomato. Zest lime until you have ½ tsp (1 tsp for 4 servings); cut lime into quarters. Roughly chop cilantro. Thinly slice jalapeño, removing ribs and seeds if you prefer less heat.

Step 3

Place jalapeño, ½ tsp sugar (1 tsp for 4 servings), and a big pinch of salt in a small bowl. Squeeze in juice from 2 lime wedges (4 wedges for 4 servings). Toss to coat and set aside to marinate.

Step 4

Heat a large drizzle of oil in a large pan over medium-high heat. Add sliced onion and green pepper. Cook, stirring occasionally, until softened and lightly charred, 8-10 minutes. Season with salt and pepper. Remove pan from heat.

Step 5

While veggies cook, toss together tomato, diced onion, cilantro, and a squeeze of lime juice in a second small bowl. Season with salt and pepper. In a third small bowl, stir together sour cream, lime zest, and a squeeze of lime juice. Season with salt and pepper.

Step 6

Wrap tortillas in damp paper towels. Warm in microwave until soft, about 30 seconds. Divide tortillas between plates and fill with sweet potatoes, veggies, cheese, salsa, crema, and as much jalapeño as you like. Serve with any remaining lime wedges on the side for squeezing over.