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Cook Time:35 minsTotal Time:35 minsServings:2Yield:2 servings, about cups eachJump to Nutrition Facts
Cook Time:35 minsTotal Time:35 minsServings:2Yield:2 servings, about cups each
Cook Time:35 mins
Cook Time:
35 mins
Total Time:35 mins
Total Time:
Servings:2
Servings:
2
Yield:2 servings, about cups each
Yield:
2 servings, about cups each
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2teaspoonscanola oil2medium onions, chopped1medium sweet potato, peeled and cut into 1/2-inch dice2 large cloves garlic, minced1jalapeño pepper, seeded and minced4teaspoonsground cumin½teaspoonsalt¾cupwater¾cupfrozen corn kernels1 15-ounce can black beans, rinsed2tablespoonschopped fresh cilantroFreshly ground pepper, to taste1lime, cut into wedges
Cook Mode(Keep screen awake)
Ingredients
2teaspoonscanola oil
2medium onions, chopped
1medium sweet potato, peeled and cut into 1/2-inch dice
2 large cloves garlic, minced
1jalapeño pepper, seeded and minced
4teaspoonsground cumin
½teaspoonsalt
¾cupwater
¾cupfrozen corn kernels
1 15-ounce can black beans, rinsed
2tablespoonschopped fresh cilantro
Freshly ground pepper, to taste
1lime, cut into wedges
DirectionsHeat oil in a large cast-iron skillet over medium-high heat. Add onions and saute until browned in spots, 3 to 5 minutes. Add sweet potato and cook, stirring, until it starts to brown in spots, 5 to 7 minutes. Stir in garlic, jalapeno, cumin and salt; saute until fragrant, about 30 seconds. Add water and cook, scraping up any browned bits, until liquid is absorbed, 3 to 5 minutes. Stir in corn and black beans and cook until heated through. Stir in cilantro and season with salt and pepper. Serve with lime wedges.Originally appeared: EatingWell Magazine, March 1998
Directions
Heat oil in a large cast-iron skillet over medium-high heat. Add onions and saute until browned in spots, 3 to 5 minutes. Add sweet potato and cook, stirring, until it starts to brown in spots, 5 to 7 minutes. Stir in garlic, jalapeno, cumin and salt; saute until fragrant, about 30 seconds. Add water and cook, scraping up any browned bits, until liquid is absorbed, 3 to 5 minutes. Stir in corn and black beans and cook until heated through. Stir in cilantro and season with salt and pepper. Serve with lime wedges.
Originally appeared: EatingWell Magazine, March 1998
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Nutrition Facts(per serving)317Calories7gFat57gCarbs13gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
