Roast the sweet potato and red pepper: Dice the sweet potato into small pieces and cube the red pepper. Drizzle with 1 tablespoon olive oil, 1 teaspoon smoked paprika, and 1 teaspoon cumin, as well as salt. Combine the potato and red pepper in the oil with spices all over, then roast in a preheated oven at 220C | 425F for 35 - 45 minutes until the sweet potatoes are soft on the inside and beginning to caramelize on the outside.

Meanwhile, make the black bean mixture. Heat the remaining 1 tablespoon oil in a pan and add the diced onion. Sauté for 4-5 minutes.

Then, add the garlic and cook for another minute, then tip in the drained black beans and mix into the onions.

Add 1 teaspoon smoked paprika, 1 teaspoon cumin powder, 0.5 teaspoon cayenne pepper, and 0.5 teaspoon onion powder, and the chipotle paste to the pan.

Stir everything together, cooking off the chipotle paste until it smells fragrant (1-2 minutes). Then, add the water and leave the beans to simmer for 5 - 10 minutes on low heat. 

Gently mash about ¼ - ⅓ of the beans. 

Add the roasted sweet potato and red pepper to the black beans and stir together.

Spoon the sweet potato and black bean mixture onto the tortilla wraps, and top with the shredded cheese. Fold the wraps in half to make tacos.

Fry the tacos on both sides until crispy and golden.

Open the tacos and add your pico, sauce, and any other toppings you like.