In a large bowl, toss sweet potatoes with 1 tablespoon olive oil, 1/2 teaspoon salt, black pepper, 1 teaspoon cumin, coriander, paprika, smoked paprika, chile powder, and garlic powder. Toss to coat the sweet potatoes.

Heat the remaining 1 tablespoon olive oil in a large skillet over medium high heat. Add sweet potatoes and cook covered, stirring every so often to prevent burning, until fork tender (about 10 - 12 minutes. If the skillet becomes to dry before the sweet potatoes are cooked, add a splash of water to the skillet to finish cooking the sweet potatoes and to prevent burning.

While the sweet potatoes are cooking, add cilantro, jalapeño, garlic, 1/2 teaspoon salt, 1/4 teaspoon coriander, 1/4 teaspoon cumin, and 2 teaspoons lime juice into a food processor. Pulse until everything is finely chopped. Turn on food processor and slowly stream in olive oil until a smooth sauce is formed. Taste and add additional lime juice, if desired.

Once the sweet potatoes are cooked through and tender when stabbed with a fork, add the chopped kale, remaining liime juice, and  the 1/4 teaspoon salt. Reduce heat to medium low. Cover and cook until kale wilts and becomes a bright green, stirring a few times.

Warm the tortillas either in the microwave by covering a stack with a damp paper towel and warming up for about 30 seconds until warm. Alternatively, you can warm them in a skillet on the stove.

Stuff each tortilla with a helping of the sweet potato and kale mixture, a drizzle of the Garlickly Cilantro Mojo sauce, a squeeze of lime if desired, and sprinkle on any additional toppings like red onion, goat cheese (or vegan cheese), or diced jalapenos.