Black Bean and Sweet Potato Tacos with Mild Coconut-Lime Sauce

Preheat oven to 425°F
Makes 10–12 tacos — store the filling & sauce and assemble fresh so the tortillas don't go soggy
10–12 soy-free corn tortillas	warm				assemble tacos
4–5 medium sweet potatoes	peel & cube 1/2-in	toss to coat	roast 25–30 min, until tender	combine filling
2 Tbs. olive oil
1 tsp. kosher salt
2 tsp. garlic powder
2 tsp. ground cumin
2 tsp. chili powder
1 tsp. dried oregano
1 15-oz can black beans	drain & rinse
3/4 cup full-fat coconut milk		whisk sauce
1/2 lime	juice
1/2 tsp. garlic powder
1/2 tsp. ground cumin
1/4–1/2 tsp. salt
1/4 tsp. smoked paprika (optional, for smokiness)