Preheat the oven to 425°F then line a baking sheet with parchment paper. In medium-size bowl, combine the diced sweet potato with the high heat oil, cumin, chipotle powder and a pinch of fine sea salt. Stir together until the potatoes are well-coated with the oil and spices then transfer it to the baking sheet. Bake the potatoes in the oven for 20 to 25 minutes, until soft.

Remove them from the oven, add the drained and rinsed black beans to the baking sheet and stir everything together. Transfer it back to the oven and continue to cook for 10 more minutes.

Meanwhile, make the cabbage by combining it with the lime juice, apple cider vinegar, and salt in a medium-size bowl. Stir it together and set aside.

Next, make the avocado cream by combining all of the ingredients in a blender or a food processor and blend until smooth. Add water one tablespoon at a time to thin as needed.

Warm the tortillas in the microwave or in a skillet on the stove. Layer each one with avocado cream, cabbage slaw, cooked potatoes and beans. Serve warm and enjoy!