Swicy Sweet Potato Black Bean Tacos

Heat the oven to 425°F and prepare an 18-by-13-inch rimmed tray with parchment rated for that heat. Cut the sweet potatoes into 1/2-inch cubes and thinly slice the cabbage.

Roast the sweet potatoes in a single layer until tender and browned at the edges, about 22–25 minutes. Toss with three-quarters of the oil, the chili powder and half the salt; flip once.

Whisk the sriracha, maple syrup and half the lime juice until glossy. Make the sauce while the potatoes roast; keep the remaining salt for the beans and cabbage.

Cook the beans with the remaining oil, water and half the remaining salt until hot and lightly saucy, about 3–4 minutes. Mash a few beans, then transfer to a heatproof bowl and cover. Cool the skillet enough to handle safely before wiping it clean and dry for the tortillas.

Toss the cabbage with the remaining lime juice and salt, then rest for at least 5 minutes. Let it stand while the potatoes finish.

Warm the tortillas in the clean, dry skillet over medium heat until soft and pliable, about 20–30 seconds per side. Work through all tortillas and stack inside a clean towel; allow enough time for the number of batches.

Fill the tortillas lightly enough to fold and serve all remaining fillings alongside. Slice the avocado on a cutting board. Add modest amounts of beans, potatoes, cabbage and avocado to each tortilla, then share the extra fillings and sauce evenly.