Preheat your oven to 450°F. Cut the sweet potato into ½ inch dice (no need to peel). Add to a baking sheet and toss with dried oregano, about 2 tsp chipotle morita spice (adding more or less depending on your affinity for heat), 1 tbsp vegetable oil, and a pinch of salt and pepper. Roast until brown and crispy, about 10 to 15 minutes.
Halve the lime. Add the coleslaw blend to a medium bowl along with the juice from half the lime, white vinegar, and a pinch of salt. Toss to combine.
Dice the pineapple into ¼ inch pieces. Place a small skillet over medium-high heat with 2 tsp vegetable oil. Once hot, add the diced pineapple and cook until browned in places, about 5 to 7 minutes. Transfer the caramelized pineapple to a bowl.
Add the ranch dressing to a small bowl with a pinch of the remaining chipotle morita spice and ½ tsp salt. Mix the chipotle ranch well to combine. Wrap the tortillas in foil and pop them in the oven to warm for 2 to 3 minutes.
Drain and rinse the black beans. Finely chop the cilantro. Add the black beans to the small skillet with ¼ cup water. Bring to a simmer, and add half the chopped cilantro, juice from the remaining lime half, and a pinch of salt. Cook until heated through, about 6 to 8 minutes.
Divide the warm tortillas between plates. Layer on the roasted sweet potatoes, cilantro beans, and coleslaw. Top with the caramelized pineapple and remaining cilantro. Drizzle with chipotle ranch. Serve any remaining coleslaw and cilantro beans on the side.