For Tacos:

• 2 large sweet potatoes, scrubbed and cut into 1-inch cubes
• 2 tablespoons sunflower oil (or other neutral-flavored oil)
• 1 teaspoon taco seasoning
• 1 teaspoon kosher salt, divided
• 1/4 teaspoon freshly cracked black pepper
• 1 (15-ounce) can no salt added black beans, rinsed and drained
• 1/2 teaspoon dried oregano

For Chimichurri:

• 6 cloves garlic
• 1 bunch cilantro (leaves and stems, about 2 loosely packed cups total)
• 2 tablespoons red wine vinegar
• 1 tablespoon lime juice
• 1/2 teaspoon dried oregano
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground cayenne pepper
• 1/4 cup sunflower oil

For Quick Pickled Onions:

• 1/4 cup thinly sliced red onion
• 3 tablespoons fresh lime juice
• 1/4 teaspoon kosher salt

For Serving:

• Warmed tortillas (I used flour tortillas)
• Plain Greek yogurt, sour cream, or Mexican crema (optional)
• Lime wedges (optional)
• Hot sauce (optional, I like Cholula)