Wash and dry all produce. Preheat the oven to 450 degrees. Dice the sweet potato into 1/2–inch cubes. Toss the cubes on a baking sheet with a drizzle of oil and season with salt and pepper. Place the baking sheet in the oven to roast for 20-25 minutes, tossing halfway through cooking, until soft and slightly caramelized.

Prep the veggies: Meanwhile, halve, peel, and dice the onion. Pick the cilantro leaves of the stems. Cut the corn kernels of the cob. Mince or grate the garlic. Zest, the halve the lime. Drain and rinse the black beans.

Heat a drizzle of oil in a large pan over medium heat. Add the onion and cook, tossing for 5-6 minutes, until softened and slightly caramelized. Season with salt and pepper. Add the garlic, corn, and half the black beans to the pan and cook, tossing for another 3-4 minutes. Wrap the tortillas in tin foil and place in the oven to warm for 5 minutes. HINT: Save the remaining black beans for another recipe!

Add the roasted sweet potatoes, honey, cumin, and the juice of half a lime to the pan and cook, tossing for 2-3 minutes to combine. Season with salt and pepper.

Halve and pit the avocado. Thinly slice one half and set aside; scoop the other half into a small bowl. With a fork, mash the avocado with 4 Tablespoons sour cream, the remaining lime juice, and the lime zest. Season to taste with salt and pepper.

Assemble the tacos: Fill the tortillas with the sweet potato filling, avocado slices, avocado-lime crema, and cilantro leaves.