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Preheat the oven to 425F. On a lined baking sheet, add your cubed sweet potato, plus all of your herbs and spices. Sprinkle with a pinch of salt and then drizzle on your oil.
With your hands, toss your sweet potatoes to fully coat then spread them out evenly on your sheet pan.
Place two whole garlic cloves, unpeeled on a small piece of foil with a small drizzle of oil and wrap it tightly in the foil. Then place the wrapped garlic on one end of the pan.
Place the sheet pan in the oven and bake for about 20-25 minutes. For even cooking of your potatoes, toss your sweet potatoes half way through to make sure they are roasting evenly and not burning.
After the cooking time has elapsed and your sweet potatoes are starting to brown, remove from the oven. Carefully remove the garlic from the pan and set aside.
To the pan, add in your black beans and thyme and toss everything to coat well with the roasted spices and sweet potatoes. Spread everything back out on the pan.
Wrap your tortillas in foil and place them on the baking sheet as well. Place the whole sheet pan back in the oven for 5 minutes to warm everything through.
Once cooked, remove the garlic from their peels, mash them with a fork on the sheet pan and toss to coat with the beans and sweet potatoes before serving.