Cook the sweet potatoes: Bring a pot of salted water to a boil. Add sweet potato cubes and cook until fork-tender, about 10–12 minutes. Drain well.

Make the flavor base: While the potatoes cook, heat 1 tablespoon olive oil in a skillet over medium heat. Sauté onion for 4–5 minutes until soft and translucent. Add garlic and cook 30 seconds until fragrant.

Season the mix: Stir in cumin, chili powder, smoked paprika, coriander, and chipotle powder (if using). Cook 30 seconds to bloom the spices.

Mash and combine: In a large bowl, mash the drained sweet potatoes until mostly smooth. Add the spiced onion mixture, black beans, lime zest, a squeeze of lime juice, cilantro, salt, and pepper. Fold in the cheese. Taste and adjust seasoning.

Warm the tortillas: To prevent cracking, wrap corn tortillas in a damp paper towel and microwave 30–60 seconds. Keep them warm under a towel as you work.

Fill and roll: Spread 2–3 tablespoons of filling along the lower third of each tortilla. Roll tightly into a cigar shape. Place seam-side down on a parchment-lined baking sheet. Brush or spray lightly with oil.

Bake: Preheat oven to 425°F (220°C). Bake for 14–18 minutes, turning once halfway, until golden and crisp. For extra crunch, broil for 1–2 minutes at the end, watching closely.

Air-fryer option: Air-fry at 390°F (200°C) for 8–10 minutes, flipping halfway, until crisp and browned.

Stovetop option: Pan-fry in a thin layer of oil over medium heat, seam-side down first, turning until evenly golden. Drain on a paper towel.

Serve: Top with a drizzle of lime crema, a spoonful of salsa, and sliced avocado or guacamole. Add a squeeze of fresh lime for brightness.