Ingredients

2 teaspoons canola oil

2 medium onions, chopped

1 medium sweet potato, peeled and cut into 1/2-inch dice

2 large garlic cloves, minced

1 jalapeno pepper, seeded and minced

4 teaspoons ground cumin

1/2 teaspoon salt

1/2-3/4 cup water

3/4 cup frozen corn kernels

1 (15 ounce) can black beans, rinsed

2 tablespoons fresh cilantro, chopped

fresh ground pepper, to taste

1 lime, cut into wedge

tortilla (optional)

sour cream (optional)

cheddar cheese (optional)

Preparation

  1. Heat oil in a large cast-iron skillet over medium-high heat.
  2. Add onions and sauté until browned in spots, 3 to 5 minutes.
  3. Add sweet potato and cook, stirring, until it starts to brown in spots, 5 to 7 minutes.
  4. Stir in garlic, jalapeño, cumin and salt; sauté until fragrant, about 30 seconds.
  5. Add water and cook, scraping up any browned bits, until liquid is absorbed, 3 to 5 minutes.
  6. Stir in corn and black beans and cook until heated through.
  7. Stir in cilantro and season with salt and pepper.
  8. Serve with lime wedges. Good rolled in a tortilla with sour cream and cheddar cheese.