Recipe Instructions:
NGREDIENTS
9.85ml canola oil
2medium onions, chopped
1medium sweet potato, peeled and cut into 1/2-inch dice
2large garlic cloves, minced
1jalapeno pepper, seeded and minced
19.71ml ground cumin
2.46ml salt
118.29-177.44ml water
177.44ml frozen corn kernels
425.24g can black beans, rinsed
29.58ml fresh cilantro, chopped
fresh ground pepper, to taste
1 lime, cut into wedge
tortilla (optional)
sour cream (optional)
cheddar cheese (optional)
DIRECTIONS
Heat oil in a large cast-iron skillet over medium-high heat.
Add onions and sauté until browned in spots, 3 to 5 minutes.
Add sweet potato and cook, stirring, until it starts to brown in spots, 5 to 7 minutes.
Stir in garlic, jalapeño, cumin and salt; sauté until fragrant, about 30 seconds.
Add water and cook, scraping up any browned bits, until liquid is absorbed, 3 to 5 minutes.
Stir in corn and black beans and cook until heated through.
Stir in cilantro and season with salt and pepper.
Serve with lime wedges. Good rolled in a tortilla with sour cream and cheddar cheese.
