Start by prepping everything before you turn on the stove. Chop your bell pepper and red onion into roughly the same size so they cook evenly. Scrub the sweet potatoes (no need to peel, but peel them if you prefer) and cut them into half-inch cubes. Drain and rinse your black beans. Crack your eggs into a bowl and whisk them with salt until totally combined. This is the kind of recipe where having everything ready makes the actual cooking feel effortless.

Cook the aromatics. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Toss in the chopped bell pepper and red onion. Stir occasionally and let them soften for 3 to 4 minutes. You want them to just start losing their raw crunch and pick up a little sweetness. Don't rush this part or they'll stay sharp and crunchy in the final taco.

Add the sweet potatoes and let them work. Push the peppers and onions to the side or just toss the sweet potato cubes right in. Add 2 more tablespoons of olive oil and 1 ½ teaspoons of kosher salt. Stir to coat, then let the sweet potatoes cook for 12 to 15 minutes, stirring every few minutes. You're looking for tender interiors and golden-brown edges. If they start sticking, lower the heat slightly. If they're just sitting there steaming, crank it up a bit. The goal is caramelization, not mush.

Bloom the chili powder. Once the sweet potatoes are tender and starting to crisp, sprinkle the chili powder over everything. Stir it in and cook for about a minute until it smells toasty and vibrant, not raw. This step makes a massive difference in flavor depth.

Finish with the black beans. Add the drained black beans and a quarter cup of water. Stir everything together and let it cook for about 2 minutes, just until most of the water evaporates and the beans are warmed through and slightly creamy. Remove the skillet from the heat.

Scramble the eggs separately. In a large nonstick skillet, heat the remaining tablespoon of olive oil over medium-low heat. Pour in the whisked eggs and let them sit undisturbed for about 20 seconds. Then gently stir with a spatula, pushing the eggs from the edges toward the center. Keep stirring slowly until they form soft, fluffy curds. This should take 3 to 4 minutes. Pull them off the heat when they still look slightly wet. They'll finish cooking from residual heat.

Warm the tortillas. Heat your tortillas directly over a gas flame for a few seconds per side, or warm them in a dry skillet, or wrap them in a damp towel and microwave for 30 seconds. You want them pliable and warm, not stiff or cold.

Build the tacos. Divide the sweet potato and black bean mixture among 6 tortillas (or all 12 if you want smaller tacos). Top with scrambled eggs, avocado slices, and a generous sprinkle of fresh cilantro. Drizzle with hot sauce if you're into that.