Preheat your oven to 375°F (190°C).

In a large pot, bring water to a boil and add your peeled and diced sweet potatoes. Cook for approximately 10 minutes or until fork-tender.

Heat 2 tablespoons of olive oil in a skillet over medium heat. Sauté chopped red onion and red bell pepper for about 5 minutes, then add minced garlic and cook for another minute.

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

Grease your baking dish. Layer half of the potato and black bean mixture, followed by half of the cheese. Repeat the layers.

Pour vegetable broth around the edges of the casserole gently.

Cover with aluminum foil and bake for 30 minutes.

Remove the foil and bake for an additional 15 minutes until cheese is bubbly and golden brown.

Let cool for a few minutes, garnish with fresh cilantro, and serve warm.