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1
Heat the olive oil in a medium skillet over medium heat.
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2
Add the onion and garlic and cook until softened, about 5 minutes.
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3
Add the sweet potatoes, tomatoes, jalapeno, and black beans.
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4
Mix in the fresh corn kernels and season with the cumin, salt, and pepper.
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5
Stir, and cook until the tomatoes have given up their juices and the sweet potatoes are fork-tender, about 10 minutes.
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6
Add the cilantro and pecans, stir, and set aside.
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7
Heat the canola oil in a clean medium skillet over medium heat.
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8
When it comes to a shimmer, add a tortilla and cook for 1 minute, until it is crisp.
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9
Flip it and cook for another minute.
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10
Remove from the oil and place on a paper towel.
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11
Repeat with the remaining tortillas.
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12
Place 4 tortillas on a serving platter.
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13
Put a small scoop of the bean-nut mixture on each one.
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14
Top each with a second tortilla.
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15
Put another small scoop of the bean-nut mixture on each stack, and top each again with the third and final tortilla.
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16
Divide the remaining mixture evenly for a final spoonful on the top.
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17
Serve with slices of perfectly ripe avocado, with a squeeze of fresh lime juice and a dollop of sour cream, or with a spoonful of pumpkin seed guacamole.
