Toss the cubed sweet potatoes with 2 tbsp olive oil, cayenne pepper, and sea salt.
Cook the Sweet Potatoes: Oven Method: Spread the potatoes on a parchment-lined baking sheet and roast for 30-40 minutes, flipping halfway, until tender and caramelized. Air Fryer Method: Preheat the air fryer to 375°F. Add sweet potatoes in a single layer and air fry for 15–20 minutes, shaking the basket halfway, until crispy on the edges and tender inside.
Heat 1 tbsp olive oil in a large skillet over medium heat.
Add the diced onion and a pinch of salt, cooking until softened, about 3-5 minutes.
Stir in the chili powder and ground cumin, cooking for another 30 seconds until fragrant.
Add the black beans and 1/3 cup water, stirring to combine.
Cover and cook for 5 minutes until heated through.
Mash about half of the beans with the back of a spoon or potato masher for a creamy texture.
Taste and season with additional salt if needed.
Warm the tortillas in a dry skillet or microwave until pliable.
Spread about 1/4 cup of the black bean mixture onto each tortilla.
Top with roasted sweet potatoes and sprinkle with feta cheese.
Serve immediately with desired toppings.
Notes
More Veggies: Add greens like spinach or arugula, or top with cherry tomatoes.
More Protein/Nutrients: Top with plain whole milk Greek yogurt, or add shredded cheddar cheese, grilled chicken, or ground beef.
