This vibrant dish combines the earthy flavors of sweet potatoes and black beans, making it a wholesome choice that not only satisfies hunger but also delights the taste buds.
Ingredients
Scale:
2 medium sweet potatoes, peeled and diced (about 4 cups)
1 medium onion, diced
2 cloves garlic, minced
1 bell pepper, diced (any color)
1 cup corn (fresh, frozen, or canned)
1 can (15 oz) black beans, rinsed and drained
1 can (14.5 oz) diced tomatoes, undrained
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon smoked paprika
Salt and pepper, to taste
2 tablespoons olive oil
Instructions
Prepare your ingredients: Begin by peeling and dicing the sweet potatoes into small cubes. Aim for pieces about 1/2 inch to ensure even cooking.
Heat the oil: In a large skillet, heat the olive oil over medium heat. Allow the oil to warm up before adding your vegetables.
Sauté the veggies: Add the diced onion and bell pepper to the skillet. Sauté for about 5 minutes, or until the onions become translucent.
Add garlic: Stir in the minced garlic and continue to cook for another minute.
Incorporate sweet potatoes: Add the diced sweet potatoes to the skillet, stirring well to combine. Cook for 10-12 minutes.
Season the mix: Sprinkle the chili powder, cumin, smoked paprika, salt, and pepper over the cooked sweet potato mixture.
Add black beans and corn: Pour in the rinsed black beans and corn, mixing everything together until heated through.
