Ingredients

• 2 teaspoons canola oil
• 2 medium onions, chopped
• 1 medium sweet potato, peeled and cut into 1/2-inch dice
• 2 large clov garlic, minced
• 1 jalapeño pepper, seeded and minced
• 4 teaspoons ground cumin
• 1/2 teaspoon salt
• 3/4 cup water
• 3/4 cup frozen corn kernels
• 1 15-ounce c black beans, rinsed
• 2 tablespoon chopped fresh cilantro
• Freshly ground pepper, to taste
• 1 lime, cut into wedges

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Cooking Directions

Step 1

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.