Spicy Sweet Potato Tacos

Preheat the oven to a high temperature of 425 degrees Fahrenheit (220 degrees Celsius).

Divide the sweet potatoes into smaller, French fry-like pieces ranging from 25 to 40 in number.

Place the sweet potato pieces in a bowl and generously coat them with 2 tablespoons of olive oil. Add a pinch of heat with 1/4 teaspoon cayenne pepper, a moderate amount of salt with 1/2 teaspoon, and a subtle smokiness from 1/4 teaspoon smoked paprika and 1/4 teaspoon black pepper. Mix the sweet potatoes until they are evenly coated, then transfer them to a large baking sheet.

In the same bowl used for the sweet potatoes, place the pumpkin seeds and add a small amount of olive oil to coat them. Season with salt and pepper to taste.

Place the sweet potatoes and pumpkin seeds in the preheated oven. Bake the pumpkin seeds for 2 minutes, then remove them and let them cool down. Meanwhile, bake the sweet potatoes by flipping them halfway through, taking about 15 minutes to achieve perfection.

In a large saucepan over medium heat, warm 1 tablespoon of olive oil. Add the black beans, cumin, chili powder, a small amount of smoked paprika, a squeeze of fresh lime juice, and salt and pepper to taste. Stir the mixture until it is well combined and heated through, taking 5 to 7 minutes.

Combine the vegan sour cream with remaining lime juice, 2 tablespoons of fresh cilantro, regular paprika, a pinch of cayenne pepper, and salt to taste. Whisk the mixture until the sour cream flavor is mostly gone and a balanced lime-cilantro taste is dominant but not overpowering.

Warm the tortillas in pairs by microwaving them for 15 to 20 seconds.

Place 2 spoonfuls of beans onto each pair of warmed tortillas. Add 4 sweet potato pieces, a spoonful or two of sour cream mixture, some pumpkin seeds, and a sprinkle of cilantro to complete the dish.