This entrée is great for a later summer dinner when fresh corn can be used in place of canned, but you'll love it any time of year.
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 (
- 5 oz.) can black beans, rinsed
- 2 Tbsp. chopped fresh cilantro
Pepper to taste
1 lime, cut into wedges
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.
No additional notes for this recipe.
Score Breakdown
- Fiber
- Vitamins & Minerals
- Whole Grains
- Additives to Limit
- Added Sodium
- Added Sugar
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