Add olive oil to a hot pan and cook onions on medium heat until translucent.
Add red pepper and cook until crisp tender.
Add corn, black beans, spices, and salsa. Cook a few minutes until salsa cooks down.
Pour black bean mixture into a 9 ½" x 7 ½" (or similar size) baking dish. Spread Chipotle Mashed Sweet Potatoes on top.
Bake at 425°F for 15 minutes, then broil for 5 minutes.
Notes
*For the Chipotle Mashed Sweet Potatoes the recipe says the almond milk is optional. I used it in that recipe so that it would have a creamy consistency in this recipe.This recipe will last about for 5 days in an airtight container in the fridge.