Preheat oven to 400 degrees. Dice sweet potato into 1/2 –inch cubes. Toss diced sweet potato on a baking sheet with 1 tablespoon olive oil and season with salt and pepper. Place baking sheet in the oven to roast for 15-20 minutes, until soft and slightly caramelized.

Meanwhile, halve, peel, and dice the onion. Pick the cilantro leaves off the stems. Cut corn kernels off the cob. Mince or grate garlic. Drain and rinse the black beans. Set half the beans aside for another day! Zest and halve the lime.

Heat 1 tablespoon olive 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, black beans, and corn to the pan and cook, tossing, another 3-4 minutes.

Wrap tortillas in tin foil and place in the oven to warm for 5 minutes.

Meanwhile, add the roasted sweet potatoes, honey, cumin, and the juice of 1/2 lime to the pan and cook, tossing, 2-3 minutes to combine. Season with salt and pepper.

Halve and pit the avocado. Thinly slice half, then scoop the other half into a small bowl. With a fork, mash the avocado with 2 tablespoons sour cream, the juice of 1/2 lime, and the lime zest. Season with salt and pepper.

Assemble tacos with the sweet potato mixture, avocado slices, avocado-lime crema, and cilantro leaves. Enjoy!