Ingredients:

  • 2 tbsp extra virgin olive oil
  • 2 cups sweet potato, peeled and cut into ½-inch cubes
  • 1 medium red onion, diced
  • 1 large red bell pepper, diced
  • 3 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • ½ tsp chili powder
  • ½ tsp kosher salt
  • ¼ tsp cracked black pepper
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup frozen corn, thawed
  • 1 tbsp fresh lime juice
  • ¼ cup fresh cilantro, chopped

Instructions:

  1. Heat the olive oil in a 12-inch cast iron skillet over medium-high heat.
  2. Add the sweet potato cubes in a single layer. Let them sit undisturbed for 3-4 minutes until the bottoms are golden brown, then stir and cook for another 5 minutes until edges are caramelized.
  3. Lower the heat to medium. Stir in the diced red onion and bell pepper, sautéing for 4-5 minutes until the onion is translucent.
  4. Add the minced garlic and cook for 60 seconds until fragrant.
  5. Stir in the cumin, smoked paprika, chili powder, salt, and pepper, ensuring vegetables are evenly coated.
  6. Fold in the black beans and corn. Stir constantly for 3-5 minutes until the beans are heated through and flavors have melded.
  7. Remove the skillet from the heat. Drizzle with fresh lime juice and fold in the chopped cilantro.