Sweet Potato and Black Bean Filling

Makes about 2 cups

1 tablespoon olive oil, divided
1 small sweet potato or yam, peeled and cut into ½-inch dice
½ red bell pepper, cut into ½-inch dice
½ corn ear
1    teaspoon kosher salt, divided
1    jalapeño pepper, seeded and quartered lengthwise
1    small onion, cut into slices
2    garlic cloves
1    can (15.5 ounces) black beans, drained
1    teaspoon paprika
½   teaspoon ground cumin
¼   teaspoon ground cinnamon
1    teaspoon fresh lime juice

Nutritional information per 2 tablespoon serving:
Calories 22 (10% from fat) • carb. 4g • pro. 1g • fat 1g • sat. fat 0g chol. 0mg • sod. 79mg • calc. 50mg • fiber 1g

1. Toss one-half of the olive oil with the cubed sweet potato and
the red bell pepper and place on the Baking Pan with the corn
and ½ teaspoon salt.
2. Place in the oven in rack position 2. Select Roast at 400°F for
10 minutes. When time expires, add the jalapeño and onion to the
Baking Pan and continue to Roast for an additional 5 to 7 minutes.
All vegetables should be soft and lightly browned.
3. Roughly chop the onion, jalapeño and garlic and toss with the red
pepper and sweet potatoes in a mixing bowl. Cut the kernels off the
cob and add to the mixing bowl. Stir together with the black beans
and remaining salt, spices and lime juice.