Ingredients
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2 teaspoons canola oil
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2 large garlic cloves, minced
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1 jalapeno pepper, seeded and minced
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4 teaspoons ground cumin
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1/2 teaspoon salt
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1/2-3/4 cup water
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3/4 cup frozen corn kernels
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1 (15 ounce) can black beans, rinsed
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2 tablespoons fresh cilantro, chopped
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1 lime, cut into wedge
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sour cream
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cheddar cheese
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2 medium onions, chopped
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fresh ground pepper, to taste
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1 medium sweet potato, peeled and cut into 1/2-inch dice
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tortilla
Instructions
- 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. Good rolled in a tortilla with sour cream and cheddar cheese.