Add olive oil, black beans, lentils, corn, tomatoes, water and spice mix to a large saucepan and cook on medium-high for 10 minutes or until reduced.
Meanwhile, puncture the sides of the sweet potato six times with a fork. Place in the microwave for 8-10 minutes or until soft. The sweet potato can also be baked – place on a sheet pan, cover with foil and bake at 180C for 1 hour or until tender, this will increase the cooking time.
To serve, cut open the sweet potatoes. Fill with chilli and top with avocados.
Serve with lime (optional).
Recipe developed by Lyndi Cohen for Australian Avocados