To Make Sweet Potato Topping:

1. Place sweet potatoes in a medium pot and cover with water over medium heat. Cover, bring to a boil, and cook until tender, about 15-20 minutes.
2. Drain liquid from pot, add vegan margarine and 3 tablespoons plant-based milk. Mash with a potato masher (or whip with an electric mixer for best results) until smooth and creamy. Add additional plant-based milk if needed to achieve a smooth, spreadable texture. Season as desired with salt (optional) and pepper. Set aside.

To Make Black Bean Vegetable Filling:

1. While sweet potatoes are cooking, heat olive oil in a large sauté pan or skillet.
2. Add onion, garlic, celery, and carrots and sauté for 8 minutes.
3. Add paprika, cumin, chili powder, cilantro, beans, peas, and corn and cook for an additional 5 minutes, until vegetables are just tender.
4. Add flour to pan and stir well.
5. Add broth, tomato paste and lemon juice and stir well, heating for an additional 2-3 minutes. Season with salt if desired (optional).
6. Preheat oven to 375 F.
7. Pour the vegetable mixture into a medium casserole dish or baking dish (about 9 x 9-inches in diameter and 3-inches deep).
8. Place in the oven uncovered on top rack and cook for 15-20 minutes, until top is slightly golden brown and mixture is bubbly.
9. Remove from oven and garnish with sliced green onions and cilantro, if desired.
10. Makes 6 servings.