TO COOK SWEET POTATO IN THE OVEN: Preheat oven to 400 degrees F. On a parchment paper lined baking sheet, toss sweet potato pieces with 1 teaspoon oil. Lay the pieces evenly across the baking sheet, making sure not to touch or overcrowd. Bake sweet potatoes for 20 minutes, stopping once or twice throughout the baking time to toss the potatoes for even browning. After 20 minutes, check to see if they're done - brown on the outside and soft on the inside. If not, cook 5 minutes longer. Once finished, remove from oven and set aside.

TO COOK SWEET POTATO IN AIR FRYER: Put sweet potato pieces into air fryer basket. Spray sweet potatoes with oil or toss with a teaspoon of oil. Cook at 400 degrees F for 10 to 12 minutes, stopping once or twice to shake the basket.

While the sweet potatoes are cooking, in a large skillet, bring remaining half teaspoon of oil to a medium heat. Saute onions and garlic for a few minutes, until translucent and fragrant.

Add black beans, chipotle pepper in adobo sauce, cumin, paprika, ancho chili powder, salt, and agave or maple syrup to the skillet. Put 2 Tablespoons of water into the skillet and combine all of the ingredients.

Add the cooked sweet potatoes to the skillet and the remaining Tablespoon of water to fully incorporate all of the spices.

Taste for salt and add more if desired. If you'd like a spicier filling, add an additional chopped chipotle pepper or a half teaspoon of adobo sauce. Fully incorporate all of the ingredients in the skillet.

Now it's time to warm the corn tortillas. You can either microwave them to make them pliable OR warm them in a skillet.

TO WARM THE CORN TORTILLAS IN THE MICROWAVE: Put the corn tortillas on a plate, and cover them with a damp cloth napkin. Microwave the corn tortillas for about one minute, stopping once to flip the stack half-way through. (If they aren't pliable enough, microwave for 30 seconds more.) While you fill each tortilla, keep the remaining plateful covered with the damp cloth napkin to keep them warm and pliable.