Heat a small pan or skillet over medium heat. Add corn tortillas to the pan and heat on each side just until warm. Set aside on a plate.
Add olive oil to the pan. Once hot add rice, black beans, sweet potato and shrimp (optional). Season with cumin, paprika, garlic powder and lime juice.
Toss constantly just until heated, about 2-3 minutes.
Scoop the filling evenly into corn tortillas and top with cilantro and salsa.