• Skin and chop sweet potatoes. Spread them out on a microwave-safe plate and microwave on high for 3 minutes.
• Remove sweet potatoes and sprinkle with taco seasoning and drizzle with oil.

  Toss everything together to evenly coat the sweet potatoes.
• Microwave the sweet potatoes on high for another 3 minutes or until the sweet potatoes are soft.

  Be careful not to microwave them too long because they will become mushy. I chopped mine quite small and found that 6 minutes fully cooked them.
• Warm up canned beans and corn on the stovetop.
• While you're waiting for the canned beans and corn to warm up on the stove, chop red onion, avocado, cilantro, and lime. Set aside.
• (optional) To warm and char your corn tortilla, place a tortilla on the pan and cook on medium heat.

  Cook each side for about 40 seconds or until it looks a little charred to your liking (you'll see some toasted brown spots).

Assembling Sweet Potatoe Tacos

• You can either double the corn tortillas or just use one tortilla per taco.

  Having two tortillas per taco helps to hold all the filling and prevents the taco from falling apart.
• Lay the corn tortillas down and layer with sweet potatoes, black beans, and corn.
• Fold the taco and top with avocado, red onion, and cilantro. Garnish with a squirt of fresh lime.