Preheat oven to 425°F (220°C). Toss diced sweet potatoes with olive oil, smoked paprika, cumin, salt, and pepper. Spread on a sheet pan and roast 20-25 minutes, stirring once, until tender and caramelized.
In the last 5 minutes of roasting, warm black beans with garlic in a small skillet over medium heat until heated through. Stir in lime juice.
Warm corn tortillas in a dry skillet, about 20-30 seconds per side.
Fill each tortilla with roasted sweet potato and black beans, then top with shredded cabbage, cilantro, and avocado slices.
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