Ingredients
- 2 tsp. canola oil
- 2 onions, chopped
- 1 sweet potato, peeled and cubed
- 2 cloves garlic, minced
- 1 jalapeño pepper, seeded and minced
- 4 tsp. cumin
- ½ tsp. salt
- ¾ cup water
- ¾ cup corn
- 1 (15 oz.) can black beans, rinsed
- 2 Tbsp. chopped fresh cilantro
- Pepper to taste
- 1 lime, cut into wedges
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Instructions
- Heat oil in a large cast-iron skillet over medium-high heat. Add onions and sauté until brown (3-5 minutes).
- Add sweet potato and cook, stirring, until it starts to brown (5-7 minutes).
- Stir in garlic, jalapeño, cumin, and salt; sauté until fragrant (30 seconds). Add water and cook, scraping up any browned bits, until liquid is absorbed (3-5 minutes).
- Stir in corn and black beans. Cook until heated through. Stir in cilantro and season with pepper. Serve with lime wedges.