Sweet Potato Tacos

Preheat oven to 425°F (220°C). (5 minutes)

In a large bowl, toss the sweet potatoes with 2 tablespoons of olive oil, 1/4 teaspoon of cayenne pepper, 1/2 teaspoon of salt, 1/4 teaspoon of smoked paprika, and 1/4 teaspoon of black pepper. Ensure the sweet potatoes are evenly coated. (3 minutes)

Spread the sweet potatoes in a single layer on a baking sheet lined with parchment paper. (1 minute)

In the same bowl, toss the pumpkin seeds with the remaining 1/4 tablespoon of olive oil and a pinch of salt and pepper. (2 minutes)

Spread the pumpkin seeds on a separate small baking sheet. (1 minute)

Bake the pumpkin seeds for 2 minutes, then remove from the oven and set aside to cool. Bake the sweet potatoes for 15-20 minutes, flipping halfway through, until tender and slightly caramelized. (20 minutes)

While the sweet potatoes are roasting, heat the remaining 1 tablespoon of olive oil in a large saucepan over medium heat. Add the black beans, cumin, chili powder, remaining 1/2 teaspoon of smoked paprika, and a squeeze of lime juice (about 1/4 of the lime). Season with salt and pepper to taste. Stir to combine and cook until heated through, about 5-7 minutes. (7 minutes)

In a medium bowl, combine the vegan sour cream, remaining lime juice (from 1/2 lime), 2 tablespoons of chopped cilantro, sweet paprika, and remaining 1 teaspoon of cayenne pepper. Season with salt to taste. Whisk until smooth and creamy. (3 minutes)

Warm the tortillas in pairs in the microwave, wrapped in a damp paper towel, for 15-20 seconds. (1 minute)

To assemble the tacos, place two spoonfuls of the spiced black beans onto each pair of warmed tortillas. Top with 4-5 pieces of roasted sweet potato, a generous dollop of cilantro-lime crema, a sprinkle of toasted pumpkin seeds, and a scattering of fresh cilantro. (5 minutes)

Serve immediately and enjoy the vibrant flavors of your Sweet Potato Tacos!