Pre-heat oven to 425 degrees F. Wash and scrub sweet potatoes. Poke with a fork (about 6 times) and wrap in tinfoil. Bake in pre-heated oven for about 50-60 minutes or until soft and cooked through.
Ten minutes before the potatoes are done, place the rinsed black beans in a medium pot. Add salsa and taco spice. Stir to combine.
After heating for a couple minutes, mash the black bean mixture with a potato masher or a fork, breaking some of the beans up. Heat on medium for about 6-7 minutes.
Once the potatoes are done in the oven, unwrap from the tinfoil and cut down the centre. Top each half with the heated black bean mixture. Top with avocado chunks, cilantro and a squirt of fresh lime juice. Serve warm.