Pepitas/Pumpkin Seeds by Food to Live (Raw, No Shell, Kosher) &mdash; 8 Ounces 3 cups cooked black beans 1 onion (chopped) 1/3 cup water 1 tablespoon olive oil 2 teaspoons cumin seeds (ground) teaspoon chili powder 1 teaspoon lime juice Salt and pepper to taste 2 pounds sweet potatoes (cut into cubes about 1x1) 2 tablespoons olive oil teaspoon cayenne pepper Salt to taste cup shelled pumpkin seeds (unsalted) 2 avocadoes 1 cup fresh cilantro 1 jalapeno pepper (finely chopped and seeded) 2 cloves garlic 2 tablespoons water 2 tablespoons lime juice Salt and pepper to taste Start with roasting sweet potatoes. Toss them in spices and oil and put into the oven for about 30 minutes. Set the heat to 425F and toss the potatoes a few times while they are baking. While the sweet potatoes are roasting, go to work on your spiced black beans. Heat up olive oil in a pan and brown the onions before adding spices, beans, and water. Cover the pan and let simmer for 5 minutes before pureeing the beans with a potato masher or a blender. Add the seasonings and mix. Dry roast pumpkin seeds for a few minutes before combining them with the rest of ingredients for the dip and processing all of them in a blender. Add more water if necessary. Stuff your tortillas with a generous helping of all ingredients.