Step 1

Scrub the sweet potatoes and then pat dry. Dice the potatoes into even 1/2-inch cubes. You should have about 4 cups of cubed potatoes.

Step 2

Heat a large nonstick skillet over medium-high heat and add in a bit of oil. Once the oil is heated, add in the cubed sweet potatoes, minced onion, diced pepper, 1/2 teaspoon of salt, paprika, cumin, garlic powder, and onion powder. Cook the mixture, stirring and flipping the potatoes frequently until the sweet potatoes are golden and fork-tender. This takes about 15-20 minutes.

Step 3

Once the sweet potatoes are fork-tender, add the beans and minced garlic to the skillet. Cook for 3-5 minutes, or until the beans are warmed through, stirring frequently.

Step 4

While the sweet potato and bean mixture finishes cooking, cut open the avocados. Discard the pits and mash the flesh of the avocados with the juice of 1 fresh lime and 1/4 teaspoon of salt. Taste and add additional salt if needed.

Step 5

Once the beans are warmed through, turn off the heat. Zest one of the limes into the mixture. Cut the lime in half and squeeze the lime juice over the mixture and gently stir to combine.

Step 6

To Serve the sweet potato tacos, warm the tortillas in a dry skillet over medium-high heat until warm and pliable. To each tortilla with a generous scoop of the avocado mixture and sweet potato taco filling. Add any additional desired toppings and serve immediately.