• Wash hands with soap and water for 20 seconds.
• Preheat oven to 425°F.
• Scrub the sweet potatoes with a clean vegetable brush under cold running water. Peel and cube the potatoes.
• Place sweet potatoes on a baking sheet. Drizzle with 3 Tablespoons olive oil, sprinkle with cumin and toss to evenly coat.
• Bake in the oven for 15-20 minutes or until tender, removing from oven and tossing once halfway through baking.
• Meanwhile, in a large skillet, heat the remaining 1 Tablespoon olive oil over medium-high heat. Once hot, add onion and sauté until caramelized (golden brown on edges and tender), about 5-6 minutes, adding in garlic during last 30 seconds of sautéing.
• Reduce heat to medium-low and add in drained black beans, corn, honey, and lime juice. Heat until warmed through. Toss in roasted sweet potatoes.
• Serve over tortillas with desired toppings.

Top with romaine lettuce, purple cabbage, feta cheese, avocados, and salsa for a colorful meal!