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Preheat oven to 350u00b0F. In a small bowl, mix together first seven ingredients. Drizzle sweet potato cubes with 2 tblsp olive oil and 1 tblsp spice mixture; toss to coat evenly. Place potatoes in a single layer on one nonstick cookie sheet. Place onion slices on second nonstick cookie sheet; brush 2 tblsp olive oil and sprinkle with 11/2 tsp of spice mixture. Roast in oven for approximately 20 to 25 min, or just until tender and starting to caramelize. Remove from oven and let cool. Cut onion slices in half. Turn broiler on. Place peppers on cookie sheet and broil for about 5 to 10 min, turning periodically so that skin is charred all the way around the peppers. Remove from broiler and place in heat-safe mixing bowl; cover with plastic wrap. Let stand for 10 min; peel skin and rinse in cool water. Cut into very thin strips, discarding stem ends, seeds and veins. Place pepper strips, onion slices, and sweet potato cubes in large mixing bowl. Drizzle with remaining 2 tblsp olive oil and juice of 1 lime; toss to coat.In a medium mixing bowl, combine peaches, red bell pepper, jicama, white onion, jalapeno pepper, 1 cup of black beans, half of remaining spice mixture, and juice of 1 lime.
