I peeled and cubed a sweet potato, tossed it with olive oil and Penzeys Arizona Dreaming seasoning, then roasted the cubes at 450F for about 45 minutes.
We had some frozen pearl onions and some leftover corn on the cob, so I cut the corn off the cob and threw them into a pot with the pearl onions and a can of black beans. We had some leftover Jasmine rice, so that went in, too. I dumped a can of pinto beans in the food processor and blended them good, and put that in for thickening.
I added a liberal amount of Arizona Dreaming and let it sit for a few hours, then baked it for an hour at 350F.
If you aren't vegan, you could add some meat and/or cheese, but it was good as it was, especially with corn chips.
I'm posting at my own blog today about a French-y chicken stew.