Wash and dry all produce. Preheat oven to 400 degrees. Cut sweet potato into ½-inch cubes. Toss diced sweet potato on a baking sheet with 1 TBSP olive oil and a pinch of salt and pepper. Roast until tender and lightly browned, 15-20 minutes.
Meanwhile, halve, peel, and dice onion. Pick cilantro leaves off stems. Mince or grate garlic. Drain and rinse half a can of black beans (we sent more). Zest and halve lime.
Heat 1 TBSP olive oil in large pan over medium heat. Add onion and cook until softened, 5-6 minutes, tossing occasionally. Season with salt and pepper. Add garlic and black beans and toss until fragrant and warmed through, 3-4 minutes.
Wrap tortillas in aluminum foil and warm in oven, 5 minutes. Meanwhile, toss roasted sweet potatoes, honey, cumin, and juice of ½ a lime into pan and cook until liquid is mostly evaporated, 2-3 minutes. Season with salt and pepper.
Halve and pit avocado. Scoop out flesh from peel with a spoon. Cut one half into thin slices. Mash together other avocado half, sour cream, juice of ½ a lime, and lime zest with a fork in a small bowl. Season with salt and pepper.
Spread avocado crema onto tortillas, then top each with sweet potato filling, avocado slices, and cilantro leaves.