• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Dice sweet potatoes into 1/2-inch pieces. Trim and quarter mushrooms. Core, deseed, and dice bell pepper into 1/2-inch pieces. Zest and quarter lime. Trim and halve cucumbers lengthwise; thinly slice crosswise into half-moons.

• In a medium bowl, toss sweet potatoes and mushrooms with half the hoisin (you’ll use the rest later), a drizzle of oil, salt, and pepper. Spread out on one side of a baking sheet. (For 4 servings, spread sweet potatoes and mushrooms out across entire sheet.) • Toss bell pepper on empty side with a drizzle of oil; season with salt and pepper. (For 4, add bell peppers to a second sheet; roast sweet potatoes and mushrooms on top rack and bell peppers on middle rack.) • Roast on top rack for 15 minutes (the veggies will finish cooking in step 5).

• While veggies roast, in a small bowl, combine juice from three lime wedges (six for 4 servings), 1/2 tsp sugar (1 tsp for 4), a splash of water, and a pinch of salt and pepper. • Stir in cucumbers. Set aside to quick- pickle, stirring occasionally, until ready to serve.

• In a second small bowl, combine mayonnaise, sour cream, and as much Sriracha as you like. (Start with half the Sriracha, then taste and add more from there if you like things spicy.) Add water 1 tsp at a time until mixture reaches a drizzling consistency.

• Once veggies have roasted 15 minutes, remove sheet from oven. (For 4 servings, remove sheet with sweet potatoes and mushrooms; leave bell peppers roasting.) • Using a spatula, toss sweet potatoes and mushrooms with half the sesame seeds (save the rest for serving), remaining hoisin, and a pinch of lime zest. • Return to top rack until veggies are tender and glaze is tacky, 5-8 minutes more.

• Meanwhile, wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds. • Divide tortillas between plates; fill with roasted veggie mixture. Top with crispy fried onions, pickled cucumbers (draining first), and remaining sesame seeds. Drizzle with as much creamy Sriracha sauce as you like. Serve with any remaining lime wedges on the side.