In a medium pot, bring the vegetable broth to a boil over medium heat.

Add the lentils, cover, and cook for 12-15 minutes, or until all the liquid is absorbed and the lentils are tender but not mushy.

While the lentils cook, peel and cube the sweet potatoes into ½-inch (12mm) pieces.

Mince the garlic and jalapeño (remove seeds and ribs for a milder taste).

Heat 2 tablespoons (30ml) oil in a large, heavy-bottom pan over medium heat.

Add the cubed sweet potatoes and cook for about 10 minutes, stirring regularly, until just soft.

Add the cooked lentils, minced garlic, jalapeño, and all the spices. Cook for 3-5 minutes, stirring frequently. Add 2-3 tablespoons (30-45ml) water or broth if the mixture feels too dry.

Once the spices are fragrant and everything is cooked through, remove from heat and squeeze in lime juice (start with 2 tablespoons (30ml) and adjust to taste).

Slice the avocados lengthwise and scoop out with a spoon.

Finely chop green onions (white and green portions) and cilantro leaves.

Heat a large pan or griddle over medium-low heat. Add 1 teaspoon (5ml) oil and spread evenly.

Cook the tortillas 1-2 at a time for about 1 minute per side, until lightly crispy and golden in spots. Repeat with remaining tortillas, adding more oil as needed.

Fill each tortilla with 2-3 tablespoons of the lentil-sweet potato mixture.

Top with 2-3 slices of avocado, chopped green onion, and cilantro.

Serve immediately and enjoy!