For the Potatoes:
2 sweet potatoes (really orange-fleshed yams), peeled and cut into small cubes
1 tablespoon olive oil
salt and red chili flakes to taste
juice of 1 lime
For the Cabbage Slaw:
2 heaping cups shredded cabbage (I used a combination of purple and green cabbage)
1/4 cup finely diced yellow onions
2 heaping tablespoons chopped cilantro
juice of 2 limes
salt and red chili flakes to taste
For the Beans:
1 teaspoon olive oil
1/4 cup finely diced yellow onion
1 teaspoon ground cumin
1 (15-ounce) can black beans, drained and rinsed
juice of 1 lime
small corn tortillas