The Sweet Potato Skillet - Updated Recipe

Name: The Sweet Potato Skillet - Updated Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 10 min
Yield: 3
Ingredients: 1 TBSP olive oil; 1 clove garlic; 1 sweet potato; 1/2 red onion; 1-2 cups corn; 1 1/2 cup tomato; 1 15 oz (425g) can of black beans; 2 tsp cumin; 1/2 tsp cayenne; salt and pepper to taste; 1 cup kale; shredded cheese

Serves 310 mins prep20 mins cook

0 servings

What you need

tbsp olive oil

clove garlic, minced

sweet potato, chopped into cubes

red onion, chopped

cup corn, canned, frozen or fresh (if using fresh, boil it for 10 mins and cut it off the cob)

cup tomato, chopped, optional

black beans, rinsed and drained

tsp cumin

tsp cayenne

salt & pepper

cup kale, or spinach, chopped, optional

shredded cheese, optional

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Instructions


1 Add 1 TBSP of oil to a large skillet over medium heat, followed by the minced garlic.  Stir and cook for one minute.
2 Add the sweet potatoes and a dash of salt, pepper and cumin. Stir. Cook uncovered for three minutes and stir occasionally.
3 Add the onion and cook uncovered for two minutes. Then add the beans, corn, tomatoes, more salt and a dash of cayenne and stir.
4 Reduce heat and cover the pan. Cook for 15 minutes on low heat.
5 Add the chopped up greens and stir until they have wilted slightly. Don't let them get too soggy!
6 If you want to add cheese, add as much or as little as you'd like and stir until it's melted.
7 Fill three containers with the sweet potato skillet.
8 Let each container cool for 15 minutes before covering and putting in the fridge.

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