Heat a large skillet over medium heat. Add chorizo and cook while breaking up into small pieces with a wooden spoon.
Once chorizo has browned through, remove to a separate dish using a slotted spoon and set aside leaving about 1-2 Tbsp. of grease in the pan (if there is more, you can remove it if you want).
Add onion and chopped peppers. Sauté for 3-4 minutes until onion is translucent and peppers are starting to brown. Add garlic and mushrooms and cook another 3-4 minutes until mushrooms have cooked down.
Remove veggies from pan, place in the same bowl as the chorizo and set aside.
Add 1 Tbsp. oil to the pan and once oil is warm, tilt the pan to ensure it coats it evenly.
Add sweet potato and let sit for 1-2 minutes in between stirring to ensure the pieces get nicely seared until sweet potato is cooked through (about 20 minutes, more if potato pieces are larger).**
While sweet potato is cooking, turn the oven on to broil and let it preheat.
Season sweet potato with cumin, chili powder and salt.
Add chorizo and veggies back into the pan and stir to combine. Adjust saltiness to taste and then top with grated cheese.
Put pan in oven for 2-5 minutes until cheese is melted (time will depend on your broiler and the pan’s closeness to it).
Remove pan from oven, top with sliced avocado and cilantro and serve while warm with lime wedges, salsa, and sour cream.