Preheat oven to 400 degrees. Spread diced sweet potatoes into single layer on large baking sheet. Roast for 20 minutes.

Take out and set aside.

In large bowl, combine roasted sweet potatoes, tomatoes, black beans, green chiles, garlic and spices. Toss and refrigerate until time to eat.

When ready to make tacos, heat a large skillet or griddle over medium-high heat. Place a tortilla onto the hot skillet until the first side becomes browned (about 2-3 minutes).  Flip over and heat up the other side.

When the tortilla is nice and crispy but still pliable, fold in half and set aside.  Repeat with remaining tortillas.

Heat filling in microwave or on stove, then assemble tacos with filling and any toppings you prefer.