Step 1
Preheat the oven to 425 degrees F (220 degrees C).
Step 2
Cut sweet potatoes into 25 to 40 smaller \French fry\-shaped pieces.
Step 3
Place sweet potato pieces in a bowl. Coat with 2 tablespoons olive oil. Add 1/4 teaspoon cayenne pepper 1/2 teaspoon salt 1/4 teaspoon smoked paprika and 1/4 teaspoon black pepper. Mix until sweet potatoes are evenly coated; transfer to a large baking sheet.
Step 4
Place pumpkin seeds into the same bowl. Add 1/4 tablespoon olive oil; season with salt and pepper. Spread pumpkin seeds onto a small baking sheet.
Step 5
Place sweet potatoes and pumpkin seeds in the preheated oven. Bake pumpkin seeds for 2 minutes; remove and let cool. Bake potatoes flipping halfway through about 15 minutes.
Step 6
Meanwhile heat 1 tablespoon olive oil in a large saucepan over medium heat. Add black beans cumin chili powder 1/2 teaspoon smoked paprika a small squeeze of lime juice and salt and pepper to taste. Stir to combine. Cook until heated through 5 to 7 minutes.
Step 7
Combine vegan sour cream remaining lime juice 2 tablespoons cilantro regular paprika 1 teaspoon cayenne pepper and salt to taste. Whisk until sour cream flavor is mostly gone and lime-cilantro taste is dominant but not overpowering.
Step 8
Warm tortillas in pairs in the microwave 15 to 20 seconds.
Step 9
Place 2 spoonfuls of beans onto each pair of warmed tortillas. Add 4 sweet potato pieces a spoonful or two of sour cream mixture some pumpkin seeds and some cilantro.