On a rimmed baking sheet toss the diced sweet potato with the oil, 1 tsp chili powder, 1 tsp cumin, a pinch of coarse salt and pepper. Roast for 30 minutes.
In the meantime, toss the swiss chard, jalapeno, garlic, hot sauce and pepitas into a food processor. Season with salt and pepper. Start pulsing. With the motor running, pour the oil into the processor in a thin stream, until you have pesto. Taste.
Toss the beans into a small sauce pan and season with the remaining cumin, chili powder and garlic salt. Heat through, 5 minutes.
On a small grill or skillet, toast the tortillas until you get browning or charred marks.
Layer 2 tortillas, then spoon on some beans, followed by sweet potatoes. Dollop with a good 2 Tbs. of swiss chard pesto. Sprinkle on the diced avocado, queso fresco, a good spritz of lime and a few cilantro leaves.
Notes
You’re going to have a lot of pesto leftover. Freeze it up! You can add shredded chicken for extra protein.