Ingredients
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2 teaspoons neutral oil, such as canola or avocado
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2 medium onions, chopped
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1 medium sweet potato, peeled and cut into 1/2-inch dice
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2 large cloves garlic, minced
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1 jalapeño pepper, seeded and minced
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4 teaspoons ground cumin
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½ teaspoon salt
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¾ cup water
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¾ cup frozen corn kernels
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1 15-ounce can black beans, rinsed
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2 tablespoons chopped fresh cilantro
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Freshly ground pepper, to taste
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1 lime, cut into wedges
Directions
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Heat oil in a large cast-iron skillet over medium-high heat. Add onions and saute 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, jalapeno, cumin and salt; saute 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.
