Sweet Potato Skillet
Servings: 3 servings
Ingredients
- 1 TBSP olive oil
- 1/2 red onion chopped
- 1 sweet potato chopped into cubes
- 1 clove garlic minced
- salt and pepper to taste
- 1 bell pepper chopped
- 1 tsp cumin
- 1/2 tsp chili powder
- 1 15 oz (425g) can of black beans rinsed and drained
- 1 cups corn canned or frozen
- 1 medium tomato chopped, optional
- 1 oz kale or spinach, chopped, optional
- shredded cheese optional
Instructions
- To a large skillet over medium heat, add the oil followed by the onion. Stir and cook for two minutes.
- Add the sweet potatoes, garlic and a pinch of salt & pepper. Stir to combine. Cook uncovered for three minutes, stirring occasionally.
- 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.
- Turn off the heat, add the greens and stir until they have wilted slightly. If you want to add cheese, add as much or as little as you'd like and stir until it's melted.
- Divide the skillet into three containers. Let the contents cool before covering and putting in the fridge. Enjoy!