Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all 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 (2 tsp for 4 servings; we sent more). Season with salt and pepper. Roast until tender and lightly crisped, 25-30 minutes.

Meanwhile, 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. Zest and quarter lime (quarter both limes for 4). Roughly chop cilantro leaves and stems. Thinly slice jalapeño into rounds, removing ribs and seeds for less heat.

In a small bowl, combine jalapeño, juice from 2 lime wedges (4 wedges for 4 servings), ½ tsp sugar (1 tsp for 4), 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. Remove pan from heat.

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 separate small bowl, stir together 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 sour cream, and as much pickled jalapeño as you like. Serve with any remaining lime wedges on the side.