Work Week Lunch

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.