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Preheat oven to 400 degrees.
Peel and chop sweet potatoes into small bite size pieces.
Place pieces on a baking sheet. Drizzle with 2 tbsp olive oil, agave, and 1 tbsp of the taco seasoning. Toss the ingredients together until well coated. Place into the oven for 15-30 minutes or until fork pierces through easily. (Time depends on how small you cut your pieces. Larger pieces take longer to cook.)
While that is in the oven, chop onions finely and mince garlic.
Add 1 tbsp olive oil to a large skillet over medium heat.
Once hot, add the onions and sauté until translucent (about 3-5 minutes).
Add garlic and sauté for one minute.
Next, add in black beans, 1 tbsp taco seasoning and juice from 2 limes. Heat through.
If potatoes are done, remove from oven and add to the skillet. Carefully combine. If they are not done, turn off the heat from the skillet and set aside until sweet potatoes are ready. Then combine.
Once mixed together, serve on corn tortillas with your favorite toppings.