Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.

Cut sweet potatoes into ½-inch-thick wedges. Toss on a baking sheet with a large drizzle of oil and 1 tsp Southwest Spice Blend (2 tsp for 4 servings; we sent more). Season with salt and pepper.

Roast on top rack until tender and lightly crisped, 25-30 minutes.

Meanwhile, thinly slice jalapeño into rounds, removing ribs and seeds for less heat. Zest and quarter lime. Halve, peel, and thinly slice onion; dice a few slices until you have ¼ cup (½ cup for 4 servings). Halve, core, and thinly slice green pepper into strips. Dice tomato. Roughly chop cilantro.

In a small bowl, combine jalapeño, juice from half the lime, ½ tsp sugar (1 tsp for 4 servings), and a big pinch of salt.

Set aside to pickle, stirring occasionally, until ready to serve.

Heat a large drizzle of oil in a large pan over medium-high heat. Add sliced onion and green pepper. Cook, stirring occasionally, until softened and lightly charred, 8-10 minutes. Season with salt and pepper.

While veggies cook, in a second small bowl, combine tomato, cilantro, diced onion, and a squeeze of lime juice. Season with salt and pepper.

In a third small bowl, combine sour cream, lime zest, and a squeeze of lime juice. Season with salt and pepper.

Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds.

Divide tortillas between plates and fill with sweet potatoes, veggies, pepper jack, salsa, lime crema, and as much pickled jalapeño as you like (draining first). Serve with any remaining lime wedges on the side.