Instructions

1. Preheat the oven to 200°C.
2. Cut the sweet potatoes into small wedges then put them on a baking tray. Sprinkle with some olive oil and half of the paprika (you can mix it with a pinch of cayenne or chilli powder). Toss them well, then bake for about 20 minutes until golden and tender.
3. Meanwhile, thinly slice the onion and garlic, then finely chop the chilli. Heat a spoonful of oil in a non-stick pan and gently sauté the onion, garlic and chilli over low heat. This should take 8-10 minutes.
4. Add the tomatoes then the herbs. Stir for a minute, then add the drained corn and black beans. Squeeze in the lime, put the lid on and cook for about 8 minutes, until the tomatoes have slightly softened.
5. Season with salt and pepper to your liking and stir in most of the chopped coriander.
6. Take the sweet potato chips out of the oven and put them on a serving plate. Spoon over the bean mixture.
7. Peel the avocado, cut the flesh into chinks or slices and scatter them on top of the dish.
8. Squeeze some lime juice over it, then scatter the remaining coriander leaves on top.