In medium pan, add splash of avocado oil. Sauté onion and bell pepper for about 2 minutes. Add sweet potatoes and garlic and season with pinches of salt and pepper. Cook for 2 more minutes. Cover and cook until potatoes are fork tender, stirring often. Remove everything from pan.

Add another splash of oil to the same pan over medium heat. Add chickpeas and smoked paprika and cook for about 2-3 minutes. Add sweet potato mixture back into pan and top with nutritional yeast and additional salt and pepper.

Warm tortillas and fill with chickpea-sweet potato mixture, avocado, lime, jalapeno, cherry tomatoes and cilantro.