First I diced a couple sweet potatoes. This was coated with 4 TBsp olive oil, 1 TBsp cumin, 1 TBsp paprika, 1 tsp coriander, and 1 tsp cayenne pepper. This was baked at 425 for 20 minutes.
Then in a large skillet I fried up 1 chopped yellow onion in some olive oil on high. Once the potatoes were cooked, these as well as 1 cup frozen corn and one can of drained black beans were added. Then on low heat this was all mixed together and simmered with with 3 TBsp agave and 3 TBsp lime juice. Served on some tortillas with some vegan cheese and avocado.