For the Roasted Sweet Potatoes:

• 2 pounds sweet potatoes (3 to 4 medium), peeled and sliced into 1-inch chunks
• 2 tablespoons olive oil
• ¼ teaspoon cayenne pepper (omit if sensitive to spice)
• ¼ teaspoon fine salt

For the Spicy Black Beans:

• 1 tablespoon olive oil
• 1 small yellow or white onion, finely chopped
• Fine salt
• 2 teaspoons ground cumin
• ¼ teaspoon chili powder
• 2 cans black beans, rinsed and drained (or 3 cups cooked black beans)
• ⅓ cup water
• 1 teaspoon sherry vinegar or lime juice
• Freshly ground black pepper, to taste

For the Avocado-Pepita Dip:

• 2 avocados, pitted
• 1 cup lightly packed fresh cilantro (mostly leaves, some small stems are ok)
• ½ cup pepitas
• 1 small jalapeño, seeded and roughly chopped, or ¼ teaspoon red pepper flakes (go easy if sensitive to spice)
• 2 cloves garlic, roughly chopped
• 2 tablespoons lime juice (about 1 medium lime) or 1 tablespoon sherry vinegar
• 2 tablespoons water
• ½ teaspoon fine salt
• Freshly ground black pepper, to taste

For Everything Else:

• 8 to 10 small corn tortillas
• Crumbled feta (optional)
• Suggested garnishes: Pickled jalapeños