Work Week Lunch

0 To a large skillet over medium heat, add the oil followed by the onion. Stir and cook for two minutes. 
1 Add the sweet potatoes, garlic and a pinch of salt & pepper. Stir to combine. Cook uncovered for three minutes, stirring occasionally.
2 Add the bell pepper and continue to cook uncovered for two minutes. Add the cumin, chili powder, beans, corn, tomato and more salt, to taste. Stir to combine. Reduce heat and cover the pan. Cook on low heat for 10-15 minutes, or until sweet potatoes are fork tender, stirring occasionally.  
3 Turn off the heat, add the greens and stir until they have wilted slightly. If you want to add cheese, add as much or as little as you'd like and stir until it's melted.
7 Divide the skillet into three containers. Let the contents cool before covering and putting in the fridge. Enjoy!