Preheat oven to 450°F (230°C). In a medium bowl, toss together pork, beans and spices. Set aside.
In large bowl, toss sweet potato with 1 tsp (5 mL) oil. Place on roasting pan or baking sheet. Bake in preheated oven until fork-tender, 10 to15 min.
Meanwhile, in large skillet or griddle, heat remaining oil over high heat, cook peppers and onion, stirring often, until softened, about 5 min. Scrape up any browned bits from bottom of skillet. Push pepper mixture to edge and add pork to centre of skillet. Sear 1 min. Stir to combine with pepper mixture and cook until no pink remains on pork, about 5 min.
Stir roasted sweet potato into skillet mixture and fill warm tortillas. Add desired garnishes.
To make ahead, toss pork strips with spices. Place in zip-top freezer bag and freeze up to 1 month. Thaw in refrigerator, add to a bowl with the beans and complete the rest of recipe, as instructed.