Preheat your oven to 400°F (200°C). Toss the cubed sweet potatoes with taco seasoning and a drizzle of olive oil. Spread them evenly on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized.
While the sweet potatoes are roasting, rinse and drain the black beans. Heat them in a saucepan over medium heat with a pinch of taco seasoning. If using fresh corn, cook it until tender. Dice the avocado, halve the cherry tomatoes, and finely chop the red onion.
Start with a base of roasted sweet potatoes. Layer with black beans, corn, tomatoes, and onion. Top with avocado, a squeeze of lime juice, and any optional toppings like sour cream or shredded cheese. Sprinkle with additional taco seasoning if desired.
