Peel sweet potato and cut into ¼ inch slices. Layout on a baking sheet lightly sprayed with oil, sprinkle with salt and pepper. Place into oven and cook for 15-20 minutes or until potatoes are tender, turning over halfway through cooking time.
Cook quinoa
Start cooking quinoa while sweet potatoes are in the oven. Heat oil in medium saucepan. When hot, add the onions and cook for 3 minutes, next add garlic and tomatoes and cook an additional 3 minutes until tomatoes are slightly softened. Add green chiles, oregano, cumin, quinoa and 1 ⅓ cup water. Bring to a boil, cover with a lid, reduce heat and simmer for 10 minutes or until quinoa are cooked. When water is absorbed, turn off from heat, taste and add salt and pepper as needed.
Make guacamole and heat tortillas
Mash the avocado with a fork and add the onion, cilantro, jalapeno and lime. Mix together and add salt and pepper if desired.
Wrap 8 corn tortillas in aluminum foil, place in hot oven for 5-8 minutes or until heated through.
To assemble
Top each corn tortilla with sweet potato wedges, about ¼ cup of quinoa and 1 T of guacamole