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Add to a pan 1 tbsp extra virgin olive oil, 2 peeled and chopped sweet potatoes, 1 jar of black beans and 1 jar in kidney beans and their juice, 1 tin of tomato's, 1tsp oregano, 1 tsp cumin, 1 tsp paprika 1 tsp chilli powder, a pinch of sea salt.
Cook on a medium low heat until thick and bubbling, if there's too much liquid add 1tsp of cornflour mixed with a little cold water.
Add a squeeze of half a lime for acidity, 2 tbsp of @Myvegan peanut butter - code AMELIA for discount (can be crunchy or smooth, depending on preference) and 1 tin of sweet corn.
Mix and heat for a further 10 mins.
Serve with rice, salad and avocado.