Wash and dry all produce. Peel sweet potatoes, then cut into 1/2-inch cubes. Place in a medium pot with enough salted water to cover by 1 inch. Bring to a boil, then cook until easily pierced by a knife, about 15 minutes. Drain, then return to pot and mash with potato masher or fork until smooth. Season with salt and pepper.

While potatoes cook, drain and rinse half the black beans (use the rest as you like). Halve, peel, and mince shallot. Set aside 2 TBSP in a small bowl. Trim, then thinly slice scallions. Roughly chop cilantro. Core and seed tomato, then cut into 1/3-inch cubes. Mince jalapeño, removing ribs and seeds for less heat. Cut lime into wedges.

Heat a drizzle of oil in a large pan over medium-high heat (use a nonstick pan if you have one). Add chorizo, scallions, half the Mexican spice blend, and remaining shallot. Break up meat into pieces and cook, stirring occasionally, until browned and cooked through, 4-6 minutes. Remove from pan and transfer to a large bowl.

Add tomato, half the cilantro, a squeeze of lime, and jalapeño (to taste) to bowl with reserved shallot. Toss to combine. Season with salt, pepper and more lime (to taste). In another small bowl, combine sour cream with a squeeze of lime. Set aside.

Add sweet potatoes, cheese, and beans to bowl with chorizo mixture and mix well to combine. Place panko in a shallow dish and season with salt, pepper, and remaining Mexican spice blend. Form sweet potato mixture into six patties. Dip in panko mixture, pressing to adhere. (TIP: If you have time, refrigerate patties for at least 1 and up to 24 hours to help them firm up.) Season patties with salt and pepper.

Wipe out same pan with a paper towel, then heat a drizzle of oil in it over medium-high heat. Add patties to pan and cook until panko is browned, 3-5 minutes per side. Divide patties between plates. Top with crema and salsa. Sprinkle with remaining cilantro. Serve with any remaining lime wedges.