Start by heating the avocado oil or olive oil in a large frying pan over medium heat. Once the oil is shimmering, add the chopped sweet potatoes. Season with salt, black pepper, and optional chili powder for a kick. Cook for about 10-12 minutes, stirring occasionally, until the sweet potatoes are tender and slightly caramelized.
Once the sweet potatoes are cooked through, add the baby spinach (or your choice of greens) to the pan. Cook for an additional 2-3 minutes, stirring until the greens are wilted and well incorporated.
In a mixing bowl, beat the eggs with a pinch of salt and pepper. Push the sweet potato and spinach mixture to one side of the pan and pour the beaten eggs into the empty side. Allow the eggs to cook undisturbed for a minute, then gently scramble them with a spatula until just set. Mix everything together in the pan.
In a small saucepan, heat the drained black beans over medium heat until warmed through. You can season them with a little salt and pepper, if desired.
In a dry frying pan or directly over a flame, warm the corn tortillas for about 30 seconds on each side, or until they are pliable and slightly toasted.
To assemble your tacos, layer a generous scoop of the sweet potato and egg mixture onto each tortilla. Top with warmed black beans, slices of avocado, and cheese if you’re using it. Finish off with a dollop of salsa or hot sauce and sour cream or Greek yogurt for extra creaminess.
Serve the tacos warm, garnished with any additional toppings you love. These tacos are perfect for sharing, but you might want to keep them all to yourself!
