Preheat the oven to 375°.
Lightly mash the black beans and add set aside.
Cut the sweet potatoes in half lengthwise and place them on a non-stick baking sheet, and cook them until they are tender, approximately 20 minutes.
Scrape the pulp from the potatoes into a bowl and mash.
Add chili powder, cumin and salt & pepper into the bowl with the sweet potatoes.
Heat a non-stick skillet on medium heat and put one tortilla on the skillet and cook for 1 minute.
Then add some of the mashed sweet potatoes, some black beans, peppers, and cauliflower.
Place another tortilla on top of the first one and flip when the bittom of the first one is crispy.
Top with some sliced avocado and serve!
