Name: Hearty Sweet Potato, Corn, and Black Bean Skillet
Prep time: 7 min
Cook time: 22 min
Total time: 29 min
Ingredients: 1 jalapeño pepper, seeded and minced; 3/4 cup water; 1/4 cup sour cream for serving, optional; 2 teaspoons canola oil; 2 medium onions, chopped; 1 medium sweet potato, peeled and cut into 1/2-inch dice; 4 teaspoons ground cumin; 2 large cloves garlic, minced; 1 red bell pepper, diced; 3/4 cup frozen corn kernels; 1 15-ounce can black beans, rinsed and drained; 1/2 teaspoon salt; 2 tablespoons chopped fresh cilantro; Freshly ground black pepper, to taste; 1 lime, cut into 4 wedges

corn

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This delicious and colorful Sweet Potato, Corn, and Black Bean Skillet comes together in less than 30 minutes. A fantastic one-pan meal for busy nights when you want a nutritious and satisfying dish.

Milk

Gluten Free

Vegetarian

Fresh Vegetables

gram

jalapeno

Water

milliliter

water

Creams & Creamers

sour cream

Oils

canola oil

onion

sweet potato

Seasonings

ground cumin

garlic

red bell pepper

Canned Vegetables

Beans & Legumes

black beans

salt

fresh cilantro

black pepper

Fresh Fruit

lime

Calories

Carbohydrates

Protein

Dietary Fiber

Sugar

Cholesterol

Trans fatty acids

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Selenium

Minerals

Vitamin K

Vitamins

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Choline

Alpha-carotene

Vitamin A

Beta-carotene

Beta-cryptoxanthin

Lycopene

Lutein+zeaxanthin

Manganese

Vitamin C

Dietary Folate Equivalents

Vitamin B6

Calcium

Iron

Magnesium

Phosphorus

Potassium

Sodium

Zinc

Copper

Lactose

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Hearty Sweet Potato, Corn, and Black Bean Skillet

Produce

Beverages

Dairy

Baking Goods

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Heat canola oil in a large cast-iron skillet over medium-high heat.

Add chopped onions and sauté until browned in spots, about 3 to 5 minutes.

Add diced sweet potato and cook, stirring occasionally, until it starts to brown in spots, about 5 to 7 minutes.

Stir in diced red bell pepper, minced garlic, minced jalapeño, ground cumin, and salt; sauté until fragrant, about 30 seconds.

Add water to the skillet and cook, scraping up any browned bits, until liquid is absorbed, about 3 to 5 minutes.

Stir in frozen corn kernels and drained black beans; cook until heated through, about 3 minutes.

Remove the skillet from the heat; stir in chopped fresh cilantro and season with salt and freshly ground black pepper to taste.

Serve the skillet dish with lime wedges on the side and an optional dollop of sour cream on top of each serving.

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