Heat oven to 400 degrees F.
Cut sweet potatoes into ¼-inch half-moon slices.
Coat a baking sheet with olive oil, toss sweet potatoes with olive oil, salt, and pepper, and roast for 35 minutes.
Warm pepitas with olive oil in a skillet, season with salt and red pepper flakes.
Drain and rinse black beans, prepare avocado, cilantro, scallions, and limes.
When sweet potatoes are ready, top with pepitas, black beans, avocado slices, cilantro, scallions, and cotija.
Season with additional salt and pepper.
Serve with lime wedges and enjoy.
