Wash and dice the sweet potatoes, green bell pepper, and sweet onion into uniform pieces, about half an inch for sweet potatoes, smaller for pepper and onion.

Pat the diced sweet potatoes dry with a clean kitchen towel to achieve a crispy texture.

In a large cast-iron skillet, melt the vegan butter over medium-high heat until it foams.

Add the dried sweet potatoes to the skillet in a single layer and cook undisturbed for about 8 minutes, flipping after 2 minutes.

Lower the heat to medium-low, stir in the diced green bell pepper and sweet onion, and cook for an additional 3-5 minutes.

Add minced garlic, chili powder, oregano, cumin, paprika, red pepper flakes, salt, and pepper. Cook for 1-2 minutes.

Fold in the sweet corn and black beans, stir well, and heat together for another 3 minutes.

Serve hot, garnished with cilantro, lime juice, jalapenos, or vegan sour cream.