Mexican Inspired Sweet Potato Trio with Fillings

Prick sweet potatoes evenly over surface with fork and bake on lined sheet at 400F until thickest part is easily pierced with fork, then allow to cool and slice open with a knife.

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

Add 3 minced garlic cloves to beans and cook another minute.

Mix in 1 tbsp tomato paste to beans.

Add 3 cups cooked black beans, 1 tbsp vegan Worcestershire sauce, 1 tbsp Dijon mustard, 1 tsp maple syrup, and 1 tsp sriracha to the mixture.

Add desired amount of vegetable broth or bean liquid to beans and simmer about 10 minutes, adding more liquid as needed, then season with salt and black pepper to taste.

For corn: Remove husk and silk, then either char over gas flame using tongs or roast on oven rack at 400F until evenly charred.

Allow corn to cool, then remove kernels with a sharp knife.

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

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

For guacamole: Mix together 3 very ripe mashed avocados, juice of 1 lime, 2 finely grated garlic cloves, and salt to taste.

Assemble by filling the baked sweet potatoes with bean mixture, corn salsa, and guacamole as desired.