Preheat oven to 400 degrees F.

Heat a 10" skillet over medium-high heat. Once heated, add the chorizo and cook until browned, 5-7 minutes. Set aside on a plate and immediately add the oil. Once oil is shimmering, add the sweet potato noodles and season with garlic powder, salt, and pepper. Toss and cook for about 7 minutes or until cooked through. When done, add back in the chorizo and spread the noodles out like a “crust” and carefully transfer the skillet into the refrigerator and let cool for 10-15 minutes.

Meanwhile, add the spinach to the same skillet used to cook the potatoes and chorizo and cook until it is wilted set aside with chorizo. 

Crack the eggs into a bowl and add the spices. Whisk to combine eggs and spices. Once it is well blended add the chorizo, spinach, tomatoes and black beans to the bowl and mix well. 

Remove crust from the fridge and pour egg mixture on top of the crust. Cook for 20 minutes, top with cheese and cook another 5-7 minutes or until cheese is melted and bubbly.

Garnish with jalapeño and cilantro and let it stand for 10 minutes before serving.