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Preheat your oven to 400 degrees Fahrenheit. Rinse the sweet potatoes and poke them several times with a fork. Arrange them on a baking sheet and drizzle with olive oil, ensuring each potato is well coated. Bake for 45-55 minutes, or until they can be easily pierced with a fork. Once done, set them aside.
While the sweet potatoes are baking, heat the olive oil in a non-stick skillet over medium-high heat. Add the chopped onion and bell pepper, and sauté until the onions become translucent.
Mix in the taco seasoning and minced garlic, cooking for an additional minute. Then, add the black beans, salsa, corn, and about ¼ teaspoon of sea salt. Cook this mixture for 2-3 minutes, tasting and adjusting the salt as needed. Set aside once done.
For the avocado topping, combine all the ingredients in a food processor and blend until smooth. If you prefer a thinner consistency, you can add water one tablespoon at a time until you reach your desired thickness.
To assemble the dish, slice the baked sweet potatoes in half lengthwise and fluff the insides with a fork. Spoon ¼ of the black bean mixture onto each potato half and add a dollop of the avocado topping. If desired, garnish with sliced jalapeños, chopped red onion, and cilantro.