Sweet Potato and Black Bean Breakfast Tacos

Ingredients

• 5 Tbsp. extra-virgin olive oil, divided
• 1 red bell pepper, chopped
• 1 cup chopped red onion (from 1 onion)
• 2 large sweet potatoes, scrubbed and cut into 1/2-in. cubes (about 4 cups)
• 2 tsp. kosher salt, divided
• 1 Tbsp. chili powder
• 1 15-oz. can black beans, drained and rinsed
• 8 large eggs
• 12 6-in. flour tortillas, warmed
• 2 avocados, sliced
• 1/2 cup chopped fresh cilantro
• Hot sauce, for serving (optional)

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