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Categories:Viewed: 40 - Published at: 4 years ago
Ingredients
- 2 tsp. vegetable oil
- 2 medium onions, chopped
- 1 medium sweet potato, peeled and cut into 3/4-inch dice
- 2 large cloves garlic, minced
- 1 jalapeno chile, seeded and minced
- 4 tsp. ground cumin
- 1/2 tsp. salt
- 3/4 cup frozen corn
- 15-oz. can black beans, drained and rinsed
Method
- In large heavy skillet, preferably cast-iron, heat oil over medium-high heat.
- Add onions and cook, stirring often, until softened, about 5 minutes.
- Add sweet potato, and cook, stirring often, until beginning to brown in spots, about 3 minutes.
- Stir in garlic, jalapeno, cumin, and salt and cook, stirring often, 30 seconds.
- Add 3/4 cup water and cook, stirring to scrape any browned bits from bottom of pan, until potatoes are tender, about 5 minutes.
- Stir in corn and beans and cook, stirring occasionally, until heated through.
- Season with freshly ground pepper to taste, and serve hot.
