For the beans, cook the chopped onion in a little vegetable broth or sauté in olive oil until translucent, about 7 minutes. Add the minced garlic cloves and cook another minute.
Mix in the tomato paste and add the cooked black beans, vegan Worcestershire sauce, Dijon mustard, maple syrup and sriracha. Add desired amount of vegetable broth or bean liquid and simmer about 10 minutes, adding more liquid as needed. Add salt and black pepper to taste.
For the sweet potatoes: prick sweet potatoes evenly over surface with fork. Bake on lined sheet at 400F until thickest part of potato is easily pierced with fork. Once cool, slice open with a knife.
For the corn: remove husk and silk. Either use tongs to hold end of corn and turn slowly over gas flame on stove until evenly charred, or roast on oven rack at 400F. Allow to cool before removing kernels with a sharp knife. (Optional: reheat kernels in saucepan with a little melted vegan butter.)
Toss with fresh lime juice, cilantro, chili powder and salt to taste.
For the easy guacamole, mix together the mashed avocados, lime juice, 2 finely grated garlic cloves and salt to taste.