In a large skillet over medium-high heat add the avocado oil and swirl to coat the bottom of the pan. Add the diced sweet potato and cook, while stirring occasionally, for 4-5 minutes.

Add the zucchini, bell pepper, onion, and garlic; cook an additional 3-4 minutes or until vegetables are slightly tender.

Move the vegetables to one side of the skillet and place the ground beef on the other side of the skillet. Cook the beef for 7-9 minutes, breaking it into small pieces as it cooks. Drain any excess grease after the ground beef is cooked through.

Reduce the heat to medium-low and add the black beans, tomatoes (with juice), frozen corn, and taco seasoning. Stir everything together.

Sprinkle the shredded cheese over top, place the lid on the skillet, remove from heat, and let the cheese melt for about 2 minutes.

Remove lid, add desired garnishes, then serve.