Sweet potatoes and black beans were made for each other. Yes, the vibrant orange and the deep, dark purple create a beautiful color combination, but that's just the beginning.
Preheat oven to 400ºF. Line a baking tray with parchment paper. Place cut sweet potatoes in a medium bowl and drizzle with good amount of olive oil. Sprinkle in onion powder, chili powder, garlic powder, cinnamon, cayenne, salt and pepper. Using your hands, toss to combine and coat all the sweet potatoes. Empty bowl onto baking tray and spread evenly. Roast for about 20 minutes, or until wedges can be pierced easily with a sharp knife. Remove from oven and cover with foil to keep warm.
Heat a pan over medium heat and drizzle in a tablespoon or two of olive oil. Add onions and sprinkle with salt. Cook for about 8-10 minutes, until onions are translucent and soft. Add remaining ingredients and cook for another 5 minutes or so, until mixture becomes fragrant. Taste and adjust seasonings. With a large fork or masher, mash beans together, creating a chunky mixture.
On a clean surface, lay out one or two tortillas. Spread a layer of black bean mixture. Place two or three sweet potato wedges an inch or two from the side of the tortilla closest to you. Fold sides in and roll. Place seam side down and repeat until tortillas are gone. Slice wraps on an angle and serve immediately with Cashew Sour Cream.