Preheat oven to 400 degrees.
Poke holes in sweet potatoes with a fork.
Bake on baking sheet for 45 minutes.
Cut sweet potatoes in half before topping them.
Combine sour cream and taco seasoning in a small bowl, mix well.
Heat oil in a medium pot over medium heat.
Add onions to the pan and cook for 2 minutes until softened, then add in the corn, black beans, and salsa, cooking for 3 more minutes until heated through.
Stir in the lime juice and zest.
Assemble the potatoes with cheese, then bean mixture, then sour cream mix, and finally cilantro.