Preheat oven to 425°F.
Cut potatoes into 1-2 inch chunks.
Place potato chunks into a gallon plastic bag, add olive oil, and shake until they are evenly coated.
Transfer to baking sheet, sprinkle with salt, pepper, and chili powder, and place in oven for 20-25 minutes or until tender with a fork.
While the potatoes are roasting, crack eggs into a medium bowl and whisk until well combined. Add a little olive or coconut oil to a skillet, and cook eggs over low heat, stirring occasionally, until set.
Heat black beans in a small saucepan with chili powder, salt, and pepper until warm.
Cube the avocado.
Heat tortillas on a warmed skillet (or throw them in the oven with the potatoes for about a minute).
Remove potatoes from the oven, and assemble your tacos! You can layer as follows: scrambled eggs, potatoes, black beans, avocado. Top with fresh squeezed lime juice, a sprinkling of chili powder, salsa, and hot sauce if desired.