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Hearty Sweet Potato, Corn, and Black Bean Skillet

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.
4
29 min
TOTAL TIME
532
CALORIES
$1.34
PER SERVING
Hearty Sweet Potato, Corn, and Black Bean Skillet
Directions
8 STEPS
7 min
PREP TIME
22 min
COOK TIME
29 min
TOTAL TIME
1
Heat canola oil in a large cast-iron skillet over medium-high heat.
2
Add chopped onions and sauté until browned in spots, about 3 to 5 minutes.
3
Add diced sweet potato and cook, stirring occasionally, until it starts to brown in spots, about 5 to 7 minutes.
4
Stir in diced red bell pepper, minced garlic, minced jalapeño, ground cumin, and salt; sauté until fragrant, about 30 seconds.
5
Add water to the skillet and cook, scraping up any browned bits, until liquid is absorbed, about 3 to 5 minutes.
6
Stir in frozen corn kernels and drained black beans; cook until heated through, about 3 minutes.
7
Remove the skillet from the heat; stir in chopped fresh cilantro and season with salt and freshly ground black pepper to taste.
8
Serve the skillet dish with lime wedges on the side and an optional dollop of sour cream on top of each serving.
Health Info
Macros
93g
CARBS
7g
FAT
26g
PROTEIN
Allowed on these diets
GLUTEN FREE
VEGETARIAN
Contains these allergens
MILK
Frequently Asked Questions
What is the best way to cook fresh corn on the cob?
What's the difference between white and yellow corn?
Can you eat fresh corn raw?
Is canned corn as healthy as fresh corn?
Can I substitute cornmeal for cornstarch?
Why is my corn not sweet?
How can I enhance the flavor of canned corn?
Can I use fresh corn instead of canned in recipes?
How do I remove the silk from corn?
Why does corn turn hard when cooked?