Step 1

Preheat oven to 180C/160C fan forced. Lightly grease a 20 x 30cm (base measurement) slice pan. Cover the base and sides with tortillas, overlapping and allowing them to sit 2cm above the edge of the pan.

Step 2

Boil, steam or microwave the sweet potato until just tender. Set aside to cool.

Step 3

Meanwhile, combine the beans, corn and cheese in a large bowl. Season. Combine the spice mix, egg and milk in a large jug. Pour into bean mixture and gently stir to combine. Spoon mixture into the tortilla base. Smooth the surface. Arrange the tomato, onion and jalapeño on top, pressing down lightly into the surface.

Step 4

Bake, covering loosely with foil if the edges are overbrowning, for 30-35 minutes or until set and golden. Drizzle the lime juice over the avocado and season with a little salt. Top the slice with the avocado, sour cream and coriander. Serve.