In a large skillet, heat the oil to just above medium. Sauté onion and sweet potato until sweet potato is al dente and onion is softened, about 15 minutes. If necessary, add a few tablespoons of water periodically in order to help steam the sweet potato.

Crack the eggs into a bowl, add the spices and salt, and whisk to scramble. Set aside. Remove the stems on the kale leaves and chop leaves.

Wrap the tortillas in aluminum foil and put them in the oven at 350 degrees F until they’re hot, about 7 minutes.

Heat the can of black beans in a saucepan over medium-low heat.

Once the sweet potatoes are cooked to desired level of “doneness,” add the kale leaves and mix in. Allow kale leaves to soften, about 45 seconds.

Pour eggs evenly over the veggies and cook for 1 minute. Using a spatula, flip the eggs/veggies over on top of themselves so that everything stays clumped together. Cook about 2 minutes.

Repeat several times until eggs are cooked all the way.

Time to prepare your tacos! Remove the tortillas from the aluminum foil, sprinkle them with cheese, then add black beans, scrambled eggs/veggies, and top with diced tomato and avocado. Enjoy your filling, nutritious breakfast!