0 servings
What you need
tbsp olive oil
red onion, diced
sweet potato, cut into cubes
clove garlic, minced
salt & pepper, to taste
bell pepper, chopped
tsp cumin
tsp chili powder
black beans, rinsed and drained
cup corn, canned or frozen
tomato, chopped, optional
bunch kale, or spinach, chopped, optional
shredded cheddar, to taste, optional
Instructions
0 Add oil to a large skillet over medium heat. Once it's hot, add the onion and cook for two minutes, stirring frequently. 1 Stir in the sweet potatoes, garlic and a healthy pinch of salt and pepper. 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, you can do it one of two ways: top it upon serving, or 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!View original recipe
