There are a few parts to this dish.
The sweet potatoes:
Two large sweet potatoes
½ onion
One clove garlic
Salt
Pepper
Cayenne pepper
Garlic powder
Cut the sweet potatoes into two-inch cubes. Boil in water until barely soft. Combine onion and spices in a pan and saute until onions are browning. Add the sweet potatoes and let cook for ten minutes.
The Mexi-Veggies
½ of a cabbage
½ onion
2 cups mushrooms
one clove garlic
couple pinches salt
couple pinches pepper
cumin
cilantro (as much as you like)
a little vinegar
Chop onion, mushrooms and cabbage into half inch wide slices. Sautee oinions and finely chopped garlic for two minutes in a pan with a splash of olive oil. Add the mushrooms and cabbage. Add the rest of the ingredients - as much spice as you like and when the mushrooms and cabbage are browning, remove from heat. Add half of a fresh squeezed lime.
The Beans
1 can re-fried beans
½ onion
6 cloves garlic
cumin
salt
peper
Sautee onion, garlic, salt, pepper and cumin in a pan. Cook until the onions are “crispified.” (up to ten minutes). Then add the beans. Heat the beans until they are at an almost liquidy state. Remove from heat, let them cool and get crusty.
Set these three dished out with whatever combo of tortillas, salsa, guacamole, cheese and sour cream you like.