Heat oven to 425°F. Line a backing sheet with parchment paper for an easy clean up. Toss cubed and sliced Brussel Sprouts with oil, salt and pepper. Bake for 30-40 minutes until sweet potatoes can be easily pierced with a fork and Brussel sprouts are crispy.
Prepare the black beans: While sweet potatoes and Brussel Sprouts are roasting add oil, salt, pepper, cayenne, garlic, onion, chili powder, cumin and turkey to saucepan. Sautee, stirring occasionally until turkey has browned. Add can of beans and mix with the turkey until softened and seasonings have formed a sauce with the beans. If you don’t like spicy foods, omit the cayenne.
Make the fruit salsa: slice pineapple, mango, red onion into small cube sized pieces. Mix the fruit together adding sliced cilantro, juice of lime and pinch of salt to salsa. Set aside.
Warm the tortillas: in a large skillet heat the tortilla over medium heat, flipping to warm each side.
Assemble the tacos: Spread turkey and black bean mixture down middle of each tortilla or bib lettuce. Top with sweet potato and Brussel Sprout mixture. Garnish with fruit salsa and slices of avocado.