Using agave nectar, I made a jalapeño/Serrano garlic glaze which was used to roast sweet potato, black beans and walnuts. They were a little over roasted and the glazed walnuts should have been added to the roasting pan near the end, but other than being a little dry the flavor was good.
I added cumin powder and smoked paprika while glazing the rinsed and drained black beans.
Because the roasted ingredients were a bit dry it was sort of like trying to keep marbles from rolling out of a steamed corn tortilla.
I wrapped the peppers and garlic which were strained from the glaze in store bought biscuit dough.