Before starting, preheat the oven to 450°F. Wash and dry all produce. Garlic Guide for Step 5 (dbl for 4 ppl): 1/8 tsp mild, 1/4 tsp medium and 1/2 tsp extra! Cut sweet potatoes into 1/4-inch rounds. Add sweet potatoes and 1 tbsp oil to an unlined baking sheet. (NOTE: For 4 ppl, use 2 unlined baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat. Roast in the bottom of the oven, flipping halfway through, until golden-brown, 16-18 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)

While sweet potato rounds roast, core, then cut pepper into 1/4-inch slices. Peel, then cut half the onion into 1/4-inch slices (whole onion for 4 ppl). Peel, then mince or grate garlic. Finely chop cilantro. Zest, then juice half the lime. Cut remaining lime into wedges.

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then beef. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** Carefully drain and discard excess fat. Add half the garlic and half the Enchilada Spice Blend. Cook, stirring often, until fragrant, 1 min. Season with salt and pepper. Transfer beef to a plate.

Heat the same pan over medium-high. Add 1/2 tbsp oil (dbl for 4 ppl), then onions and peppers. Cook, stirring occasionally, until veggies soften slightly, 3-4 min. Season with salt, pepper and remaining Enchilada Spice Blend. Cook, stirring occasionally, until veggies are tender-crisp, 2-3 min. Add beef, then toss to combine.

While veggies cook, add sour cream, half the cilantro, lime zest, 1/2 tsp lime juice (dbl for 4 ppl) and remaining garlic to a small bowl. (NOTE: Reference garlic guide.) Season with salt and pepper, then stir to combine.

Arrange sweet potato rounds on plates in a single layer. Top with veggies and beef, then cheese. Dollop cilantro-lime crema over top. Sprinkle with remaining cilantro. Squeeze a lime wedge over top, if desired.