Warm the sweet potatoes in the microwave or in a 350 degree oven.
In a medium skillet, add in the black beans, corn, paprika, garlic powder and cumin and cook for 5 minutes over medium-low heat, stirring often.
Cut the sweet potatoes in half, using a spoon to scrap the sweet potato away from the skin and cut or smash the sweet potato into small chunks, being careful not to cut the peel.
Add 1/4 cup of the bean and corn mixture on top of the sweet potato.
Sprinkle the avocado, tomatoes, cheese and cilantro on top and serve.