Heat olive oil in a large skillet over medium heat. Add the diced sweet potatoes and cook for about 8-10 minutes until they begin to soften.

Add the diced onion and bell pepper to the skillet. Cook for another 3-4 minutes until vegetables are tender.

In a separate pan, cook the chorizo until browned, breaking it up with a spoon as it cooks.

Pour the beaten eggs into the sweet potato mixture, season with salt and pepper, and stir gently until eggs are just set, about 2-3 minutes.

Warm your tortillas in a dry skillet or microwave.

Assemble your tacos: place a spoonful of the sweet potato and egg mixture on each tortilla, top with chorizo, avocado slices, cotija cheese, cilantro, and hot sauce.