Heat avocado oil in large nonstick pan over medium heat. Add sweet potatoes + onions, toss to coat with oil and add 1/4 cup water and cover immediately with lid. If you don't have a lid big enough, use a cookie sheet like I do.
Cook until sweet potatoes beginning to soften, about 5-7 minutes.
Add black beans, bell pepper, salsa, garlic, cumin, garlic powder, onion powder, oregano, paprika, and salt plus 1 cup water. Simmer on medium until mostly absorbed but still a bit saucy, about 7-10 minutes. If sweet potatoes aren’t cooked and mixture is drying out, just add ¼ cup more water as needed.
Finally, stir in spinach just until wilted. Taste and adjust any seasonings as you wish.
Divide mixture among tortillas (about 1 cup filling each), add desired toppings and wrap.
Filling mixture will keep for 3-4 days in the fridge. If wanting to freeze, wrap tightly in aluminum foil, then transfer to a freezer-safe bag. To reheat from frozen, bake 35-40 minutes at 400 degrees Fahrenheit.