Mexican-Inspired Sweet Potato Trio

Cook 1 chopped onion in a little vegetable broth or sauté in olive oil until translucent, about 7 minutes.

Add 3 minced garlic cloves and cook another minute.

Mix in 1 tablespoon tomato paste.

Add 3 cups cooked black beans, 1 tablespoon vegan Worcestershire sauce, 1 tablespoon Dijon mustard, 1 teaspoon maple syrup, and 1 teaspoon sriracha.

Add desired amount of vegetable broth or bean liquid and simmer about 10 minutes, adding more liquid as needed.

Season with salt and black pepper to taste.

Prick sweet potatoes evenly over surface with a fork.

Bake sweet potatoes on a lined sheet at 400°F until the thickest part is easily pierced with a fork.

Allow sweet potatoes to cool, then slice open with a knife.

Remove husk and silk from corn.

Char the corn over a gas flame or roast on oven rack at 400°F until evenly charred.

Allow corn to cool before removing kernels with a sharp knife.

Optionally, reheat corn kernels in a saucepan with a little melted vegan butter.

Toss corn kernels with fresh lime juice, cilantro, chili powder, and salt to taste.

Mash 3 very ripe avocados.

Mix mashed avocados with juice of 1 lime, 2 finely grated garlic cloves, and salt to taste.

Assemble the sweet potato trio by topping the baked sweet potatoes with the prepared beans, corn, and guacamole.