This recipe came together using food I usually keep on hand in my pantry, fridge, and freezer. It’s a perfect balance of sweet and savory as well as refreshing thanks to the lime and cilantro. It’s vegan and gluten-free It’s high in protein and fiber as well. I sometimes eat this as a meal, but it can easily be served over your favorite rice or quinoa or as a side dish for your favorite protein. It comes together really quickly, and it’s nearly impossible to mess up. I hope you’ll give it a try. Buen provecho!
| Prep Time | 20 minutes |
| Cook Time | 25 minutes |
| Servings |
(4-6 servings)
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Ingredients
- 2 15 oz Canned black beans, rinsed
- 2 Cups Sweet potato, cubed
- 1.5 Cups Corn frozen or canned
- 0.5 medium Sweet onion diced
- 4 cloves Garlic minced
- 0.5 Cup Fresh Cilantro, chopped
- 1 TB Extra virgin olive oil 1-2 TB
- 1.5 tsp Oregano
- 1 tsp Salt
- 1 tsp Ground Cumin
- 0.25 tsp Ground white pepper
- 0.25 tsp Smoked paprika
- 0.25 tsp Ground Achiote (Annato)
- 0.5 Lime, juiced
Ingredients
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Instructions
- Heat olive oil in a large skillet or frying pan. Add sweet potato and cook on medium to high for 5-7 minutes. Tossing occasionally. Covering the pan helps it cook faster.
- Add half of the spices and diced onions. Cook for an additional 4-5 minutes or until onions begin to become translucent.
- Add garlic and cook for 1-2 minutes. Careful to not burn the garlic.
- Add rinsed black beans and the remainder of the spices. Stir to combine. Cook for 4-5 minutes.
- Add the corn. Stir to combine and cook for an additional 3-4 minutes.
- Add the cilantro and lime. Toss all the ingredients together. Cook for 1-2 minutes and then serve.