Heat avocado oil in a large cast-iron skillet (or any oven-safe skillet) over medium-high heat. If cooking over a campfire, position the skillet over medium flames.

Add the diced sweet potatoes to the hot oil in a single layer. Cook for 8-10 minutes, stirring every 2-3 minutes, until the sweet potatoes are golden brown on the edges and fork-tender.

Push the sweet potatoes to one side of the skillet. Add the red onion and bell pepper to the empty side. Cook for 3-4 minutes, stirring occasionally, until slightly softened. Add the minced garlic and cook for 30 seconds until fragrant.

Sprinkle the cumin, smoked paprika, chili powder, salt, and pepper over everything in the skillet. Stir to combine and coat all the vegetables evenly with the spices.

Pour in the drained black beans and vegetable broth. Stir everything together and let it simmer for 2-3 minutes until the liquid reduces slightly and the beans are heated through.

Remove the skillet from heat. Squeeze fresh lime juice over the top and stir gently. Taste and adjust salt if needed. Top with sliced avocado and fresh cilantro. Serve directly from the skillet!