Preheat oven to 400°. Peel and cube sweet potato. On a baking sheet, toss cubes with chili powder, onion powder, garlic powder, cumin and salt. Drizzle with 1 tsp of avocado or other neutral oil and toss. Roast for 20-30 minutes until cooked through and a bit crispy.

While sweet potatoes are roasting, dice onion and mince garlic. Add a little oil to a saucepan and heat. Add in onions and garlic and cook for 2-3 minutes till translucent and fragrant. Add in black beans and cover. Let simmer for 5 minutes or so until flavors come together and turn off heat. Set aside.

Scoop avocado into a bowl and mash until pretty smooth. Stir in salsa verde, lime juice and chopped cilantro.

Heat up skillet or griddle with a little bit of neutral oil. Place tortilla in skillet and top with 2oz of melting cheese almost to the edges. Tortilla may bubble up a bit. Once the cheese is a little melty, add some black beans on one half. Top black beans with ¼ of roasted sweet potatoes.

Check for even browning of tortilla by lifting up the opposite edge with a spatula. Rotate pan and continue cooking till cheese is melted and tortilla is brown and crispy.

Carefull fold opposite edge of tortilla over filled side. It should stick right together with the melted cheese.

Transfer to cutting board or baking sheet. Repeat process with remaining tortillas and filling.