Slice the radicchio in half and slice very thinly.

Set aside in a large bowl.

Shave brussels sprouts very thinly and add to the bowl with radicchio.

Chop green onions (green parts only), cilantro, and serrano pepper and toss them in with the brussels sprouts and radicchio.

Make the dressing by adding creme fraiche, white wine vinegar, lime juice, honey, salt and pepper to a medium bowl or jar and whisk to combine.

Toss the slaw with the dressing until well incorporated.

Refrigerate the slaw for at least 30 minutes.

Preheat oven to 400 degrees F.

Lightly coat sweet potatoes (cut into 1-inch squares) with olive oil, salt and pepper.

Roast sweet potatoes at 400 degrees for 20 minutes, tossing halfway through.

During the last 5 minutes of roasting, brush tortillas lightly with olive oil and carefully place directly on the rack in the center of the oven to crisp.

Layer crispy tortillas with black beans and roasted sweet potatoes.

Top with a hearty helping of slaw.

Serve with a lime wedge and additional cilantro.