Peel sweet potatoes and cut into 6 or 8 pieces each. Place potatoes in a microwave safe container with a lid and cook on high (1100 watt microwave oven) for 12-13 minutes. Remove from oven and mash potatoes using a potato masher.

Add cumin, coriander, garlic, onion, pepper and lime juice and stir to combine. Gently stir in beans, chiles, corn and peas. Add a bit of water if it seems too thick (up to 1/4-1/3 cup or so should be fine). Return to microwave oven and cook 2 minutes, to combine flavors and heat it thoroughly.

Serve as is, or garnish with chopped fresh cilantro and serve.

This recipe is inspired from Penzeys Spices catalogue, Winter 2011 edition. Cook Emily Sommer makes a burrito out of her version of this.