Preheat your oven to 375°F (190°C) and prepare your baking dish with olive oil.

Peel and cube sweet potatoes, then boil in water for about 10 minutes until tender. Drain and cool.

In a skillet, heat olive oil and sauté chopped red onion and red bell pepper for about 5 minutes. Add minced garlic and sauté for another minute.

In a mixing bowl, combine cooked sweet potatoes, black beans, corn, and sautéed vegetables. Add cumin, paprika, chili powder, lime juice, salt, and pepper. Mix well.

In the baking dish, layer half of the sweet potato mixture and half of the cheese. Repeat with the remaining mixture and cheese.

Pour vegetable broth around the edges of the casserole, cover with foil, and bake for 30 minutes. Remove foil and bake for an additional 15 minutes until cheese is bubbly.

Let cool for a few minutes before garnishing with fresh cilantro, if desired. Serve warm and enjoy!