Spicy Mexican Storm with Sweet Potatoes

Products:
12 tortilla cakes
4 cups of baked sweet potato cubes
1 tablespoon of olive oil
1 onion
4 cloves of garlic, pressed
3 cups of cooked beans or cans
2 glasses of water
2 teaspoons chili sauce
4 tablespoons of mustard
1 avocado
2 teaspoons of cumin
1 pinch of hot pepper
3 tablespoons of soy sauce
250 g of grated cheese

Preparation:
Heat the oven 180 degrees. Heat the olive oil separately in a large pan at an average hot plate temperature. Fry onion and garlic in it. Add the beans to them. Pour out the water. Boost the hotplate and wait for it to warm well after about 5-6 minutes. Remove from the heat, add soy sauce, chilli, mustard, cumin and chilli. Stir.

Bake sweet potatoes in a little olive oil. Divide the filler so you can predict equally for all 12 loaves.

Fill each cake with some sweet potatoes, bean mixture and sauce. Cut the avocado and add one slice in each storm. Finally, sprinkle with the grated cheese and turn the cakes.