Preheat your oven to 400°F. Start prepping when your oven comes up to temperature!

Roast the sweet potatoes: Toss the sweet potatoes on a baking sheet with a drizzle of oil. Roast in the centre of oven, stirring halfway through, until soft and slightly caramelized, 20-25 mins.

Prep: Wash and dry all produce. Coarsely chop the cilantro. Mince or grate the garlic. Zest, then juice the lime. Drain and rinse the black beans (DO: measure out.) Carefully slice a 2-cm a piece off the larger end of the corn to create a flat edge. Stand the corn on your cutting board, and carefully slice the kernels off the cob by running your knife down the length of the cob.

Start the filling: Heat a large pan over medium heat. Add a drizzle of oil, then the onion and garlic. Cook, stirring, until softened and slightly caramelized, for 3-4 mins. Add the beans, corn, honey, cumin, half the lime juice and a pinch of chili flakes. Set aside.

Make the avocado-lime crema: Halve and pit the avocado. Thinly slice half the avocado. Scoop the remaining half avocado into a small bowl. Add the sour cream, lime zest and remaining lime juice. Mash everything together with a fork. Season with salt and pepper.

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

Finish the filling: Add the roasted sweet potatoes to the filling. Stir until mixture is warmed through, 1-2 mins. Season with salt and pepper.

Finish and Serve: Fill the warm tortillas with the sweet potato filling, avocado slices, crema, and cilantro. Enjoy!