Turn the oven on to 180 degrees, fan.
Brush two oven trays with a little olive oil. Cut kumara into thin round slices (approximately 5mm). Place on the oiled trays and lightly brush the tops with olive oil. Set aside.
Heat one tablespoon of olive oil in a large heavy bottom pot to medium heat, cook the garlic, onion and spices for one minute, then add capsicum, cook for two minutes. Add drained, rinsed, beans along with the corn and stir through. After a few minutes add tomatoes, stirring again before adding the vegetable stock and bay leaves, then turn down the heat to a strong simmer and leave to reduce for around 30 minutes, stirring occasionally.
Put kumara in the oven for approximately 20 minutes.
In the meantime whip up some guacamole! Smash the avocado with a fork, add in lemon juice, garlic, onion, spices, tomato and fresh herbs, salt and pepper. Keep in the fridge until ready to serve.
When your kumara looks browned, remove from the oven. Once the bean mixture has reduced and thickened, remove from the heat. Put all of the kumara onto one of the oven trays, arrange in a heap then spread out near to the edges but with no gaps, layer the bean mixture on top, sprinkle with the grated cheese and put back in the oven on grill for a few minutes until melted.
Serve up onto plates and top with guacamole.
Approximate per serve
Fat 11.3g (saturated 1.3g)
Carbs 47.6g (sugar 9.2g)
Dietary Fibre 15.5g
Gluten free / vegetarian / vegan