• Heat oven to 400 degrees Fahrenheit.
• Wash and scrub 1 large or 2 medium sweet potatoes to remove any excess dirt. Dry the sweet potatoes with a towel. Feel free to peel the sweet potatoes if desired (optional).
• Dice the sweet potatoes into chunks (yields 5 heaping cups diced). Make sure they are relatively the same size to ensure that they cook evenly.
• Place the diced sweet potatoes onto a large baking sheet. Drizzle with 3 Tbsp. olive oil and then sprinkle 2 tsp. each garlic and onion powder over them, along with 1 tsp. each of chili powder and cumin and ½ tsp. each of kosher salt and pepper.
• Once the sweet potatoes are completely coated in the oil and spices, place the baking sheet into the oven. Roast the the sweet potatoes for 22-24 minutes, or until they are easily pierced with a fork. Remove the baking sheet from the oven and set aside.
• Prepare 1 can of black beans (can use pinto or refried beans if preferred) according to package instructions.
• Chop any veggie toppings at this time, such as lettuce or greens of choice, radishes, cabbage, bell peppers, or onions (optional).

For The Avocado Salsa:

• Cut 2-3 ripe avocadoes in half. Remove the pit from the avocadoes and discard. Score the avocados with a knife.
• Take a spoon and scoop the avocadoes out into a bowl. Scoring them with a knife allows them to scoop them into chunks.
• Mince 2 Tbsp. fresh cilantro. Add 2 Tbsp. lime juice, 2 Tbsp. minced cilantro, and ½ tsp. kosher salt to the avocadoes. Gently stir until completely combined.

To Assemble Tacos:

• Heat corn tortillas (or flour if not gluten free) in microwave or on the stove top.
• Spoon warmed black beans (or beans of choice) onto the tortillas. Add roasted sweet potatoes and top with generous amount of the avocado salsa.
• Add any crispy vegetable toppings, such as lettuce or greens of choice, cabbage, or onions. Garnish with pickled jalapenos and hot sauce (optional).