Cook one large sweet potato, cut into small chunks, in olive oil in a skillet adding cayenne, cumin, salt, minced garlic, and pepper to taste. Put aside when finished.
Heat one can of black beans in a pot and put aside.
In a bowl, mix one avocado and half a cup of salsa verde until smooth.
Soften as many corn tortillas as you'd like in oil.
Add the potatoes and beans to tortillas, topping with sauce, jack cheese, and anything else that you'd like.