Ingredients:

  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 large sweet potatoes, peeled and cut into ½-inch cubes
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 (15 oz) can fire-roasted diced tomatoes with juices
  • 1 cup frozen corn
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • ½ tsp smoked paprika
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 tbsp fresh lime juice
  • ¼ cup fresh cilantro, chopped

Instructions:

  1. Heat the olive oil over medium-high heat in a large nonstick skillet. Add the cubed sweet potatoes in a single layer and let them sit undisturbed for 3-4 minutes until they develop a mahogany-colored crust, then toss and cook for another 5 minutes until they are nearly fork-tender.
  2. Lower the heat to medium. Stir in the diced onion and cook for 4-6 minutes until translucent. Add the minced garlic, chili powder, cumin, smoked paprika, salt, and black pepper, stirring constantly for 60 seconds until fragrant.
  3. Fold in the black beans, fire-roasted tomatoes, and frozen corn. Stir well to coat in the spice mixture. Cover the skillet and simmer for 8-10 minutes until the sauce has thickened and the potatoes are velvety.
  4. Remove the skillet from the heat. Drizzle with fresh lime juice and toss gently. Fold in the fresh cilantro just before serving.