"Sweet Potato Taco Salad in Tortilla Bowls using 8 (8") whole wheat tortillas, cooking spray, 1 (16 oz) pkg sweet potato chunks, 2 tsp vegetable oil, 1 lb lean ground beef, 2 tbsp taco seasoning, 1 (15.5 oz) can low-sodium black beans (drained and rinsed), 1 (12 oz) bag frozen corn kernels (thawed), 2 romaine hearts, 2 medium tomatoes (cored and chopped), 1 avocado (pitted and diced), 1/4 cup chopped cilantro, light sour cream, crumbled Cotija cheese, and lime wedges. The recipe should be quick and easy, suitable for 4 servings, and use imperial units."