Ingredients:

  • 1 lb sweet potatoes, peeled and diced into ½-inch cubes
  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 can (15 oz / 425g) black beans, drained and rinsed
  • 1 cup frozen corn, thawed
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • ¼ tsp cayenne pepper
  • 1 lime, juiced
  • ¼ cup fresh cilantro, chopped

Instructions:

  1. Dice the sweet potatoes into uniform ½-inch cubes and set aside in a bowl.
  2. Heat the olive oil in a large non-stick skillet over medium-high heat. Once the oil shimmers, add the sweet potatoes in a single layer. Let them cook undisturbed for 3–5 minutes until they develop a mahogany-colored crust, then stir and cook for another 5 minutes until tender.
  3. Lower the heat to medium. Add the diced onion and sauté for 3–4 minutes until translucent. Stir in the minced garlic and cook for 60 seconds until fragrant.
  4. Stir in the drained black beans and thawed corn.
  5. Sprinkle the chili powder, cumin, smoked paprika, salt, pepper, and cayenne over the mixture. Stir constantly for 2 minutes to toast the spices.
  6. Remove from heat and stir in the lime juice and chopped cilantro before serving.