Preheat Oven + Skillet
Preheat oven to 250°F. Preheat a large skillet over high heat.
Place 1 or 2 corn tortillas in the skillet at a time until both sides become slightly golden. Repeat. Wrap all in foil and place in the oven. Meanwhile, whisk eggs in a small bowl and season with salt. Set aside. Wash radishes and cilantro. Slice radishes thinly and pick cilantro leaves.
Cook Sweet Potato Filling:
Reduce heat to medium. Add 2 tbsp. (4 tbsp. for 4 servings) oil in hot skillet. Add sweet potato and cook, tossing occasionally until golden and almost tender, about 5 minutes. Drain and rinse black beans. Add to skillet with onions and spice blend. Zest lime into the skillet. Season to taste with salt. Cook until vegetables are tender.
Heat 1 tbsp. (2 tbsp. for 4 servings) oil in a second skillet over medium heat. Pour beaten eggs into skillet and cook until edges start to set. Using a rubber spatula, gently stir eggs around the skillet until they are cooked through and fluffy.
Assemble + Serve:
Halve avocado, remove pit and slice flesh. Cut lime into 8 wedges. To serve, place tortillas onto plate. Spread a small amount of sour cream on each tortilla, then divide black beans, sweet potato, and eggs onto each. Top with slices of avocado, cilantro leaves, radishes, pickled jalapeno, and a squeeze of lime. Enjoy!