Preheat oven to 425 degrees.

Place the peeled, diced sweet potatoes in a bowl. Drizzle in olive oil and sprinkle in taco seasoning. Toss well to coat evenly, then spread the potatoes out in a baking dish.

Bake for 15 minutes. Season with salt and pepper to taste, toss the potatoes well, then bake until tender, about another 15-20 minutes.

Once you've tossed the sweet potatoes, get the black beans ready: Loosely drain the beans by letting liquid seep out from the opened can top, leaving a bit of liquid in the can. Next, place them in a sauté pan over medium-low heat. Add in the salsa, and heat until the mixture thickens to its desired consistency, stirring a few times.

Core and dice the avocado.

Once the sweet potatoes are ready, evenly place the black bean mixture and potatoes onto the tortillas. Top with diced avocado and your desired toppings. Enjoy while they're warm!