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.

Zest and quarter lime. Halve, peel, and thinly slice onion; dice a few slices until you have 2 TBSP (4 TBSP for 4 servings). Halve, core, and thinly slice green pepper into strips. Dice tomato. Roughly chop cilantro.

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

Microwave for 30 seconds. 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 remaining 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 and veggies; top with pepper jack, salsa, lime crema, and as much pickled onion as you like (draining first). Serve.