In a large microwave-safe bowl, mix Sweet Potato Ribbons, olive oil, water, cumin, chili powder, and lime juice, making sure that the ribbons are evenly coated. Loosely cover the bowl with a towel and microwave for five minutes.
Mix cheese and ½ cup of the green onions into sweet potato mixture.
Heat a large skillet on medium-low heat. Top a tortilla with ¼ of the sweet potato mixture, spreading evenly over the whole tortilla. Top with a second tortilla. Place in skillet and cook for 3 minutes on each side or until just crispy. Repeat with remaining tortillas. Garnish with remaining green onions. Slice and serve warm with salsa and sour cream.