1-Preheat your oven: Preheat your oven to 425°F (220°C). Then, peel and dice the sweet potatoes into evenly sized cubes to ensure uniform roasting. Next, toss the cubed sweet potatoes and poblano pepper in olive oil and the spices chili powder, paprika, cumin, garlic powder, red pepper flakes, oregano, and salt and spread them in an even layer on a baking sheet.

2-Roast the vegetables: Roast for 35 to 40 minutes until tender and slightly charred, stirring halfway through for even cooking. Once done, remove from the oven and stir in the black beans to warm them up. While the veggies roast, mix 1/2 cup sour cream or Greek yogurt with 3 tablespoons lime juice, zest of 1 lime, and salt to taste to create the salted lime crema.

3-Warm and fill taco shells: Warm the taco shells on a baking sheet for 5 minutes, then fill them with the roasted sweet potato mixture and 1 1/2 cups shredded cheese. Bake for an additional 10 minutes until the cheese melts perfectly. For serving, combine 1 cup chopped cilantro and 1 jalapeño for topping, and garnish with the lime crema and mashed avocado. For even better results, use homemade taco seasoning to enhance the flavors and brush the taco shells with a bit of olive oil for extra crispiness.