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Black Bean, Sweet Potato and Corn Stew

  • 2servings
  • 40minutes
  • 419calories

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Source: recipeland.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, C, E
MineralsCopper, Natrium, Fluorine, Chromium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 teaspoons canola oil

  2. 2 medium onions chopped

  3. 1 medium sweet potatoes, or yams peeled and cut into 1/2-inch dice

  4. 2 cloves garlic minced

  5. 1 each jalapeño pepper seeded and minced

  6. 2 teaspoons cumin ground, or as needed

  7. 1/2 teaspoon salt

  8. 3/4 cup water or stock

  9. 3/4 cup corn kernels frozen or fresh

  10. 15 ounces black beans, canned

  11. 1 can, rinsed

  12. 2 tablespoons cilantro freshly chopped

  13. 1 x black pepper freshly ground, to taste

  14. 1 each lime cut into wedges

Instructions Jump to Ingredients ↑

  1. Heat oil in a large cast-iron skillet over medium-high heat.

  2. Add onions and sauté until browned in spots, 3 to 5 minutes.

  3. Stir in sweet potato and cook, stirring, until it starts to brown in spots, about 6 minutes.

  4. Add garlic, jalapeño, cumin and salt; sauté until fragrant, about 30 seconds.

  5. Stir in water, or stock, and bring to a boil.

  6. Reduce heat to simmer, scraping up any browned bits, and cook until liquid is absorbed and sweet potatoes are tender, about 15 minutes.

  7. Add corn and black beans and cook until heated through.

  8. Stir in cilantro and season with salt and pepper.

  9. Serve with lime wedges.

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