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1.
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Preheat the oven to 400 F. Dice the sweet potato into small cubes.
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On a large sheet pan place diced sweet potato, spices, and olive oil.
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Toss to coat and place into the oven for about 20 25 minutes, flipping once.
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Remove from oven.
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2.
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Reduce the oven temperature to 325 F. Stack the tortillas on top of each other and cut them in half.
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Stack those halves on top of each other again and cut into thin strips.
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Place tortilla strips on a medium sized baking sheet and drizzle with a little bit of olive oil and a pinch of salt.
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Toss to coat and bake for about 10 15 minutes, flipping occasionally, until tortilla strips are crisp.
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3.
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Place a large pan over medium heat and drizzle in the olive oil.
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Once hot, add the red onion and green pepper.
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Add a pinch of salt and pepper and cook for about 3 minutes.
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Add the minced garlic and black beans.
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Then add all of the spices and stir.
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Cook mixture for about 5 minutes until vegetables are tender and beans are heated through.
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4.
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Add the diced avocado into a small bowl.
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Mash the avocado to desired consistency and add the minced garlic, lime juice, and salt.
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Stir until combined.
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5.
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In a large bowl, add the sweet potatoes and black bean mixture.
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Stir to combine.
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6.
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Separate the lettuce leaves and lay them out.
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Scoop a spoonful of sweet potato and black bean mixture into each lettuce cup.
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Top with smashed avocado, tortilla strips, and cilantro leaves, if desired.
