Créé avec l’IA
Southwest Sweet Potato & Black Bean Skillet
40 min 228 kcal par portion Facile
Ingrédients
4 Portions
- sweet potatoes2 medium (about 260g each)
- black beans1 cup (canned, rinsed, about 170g)
- corn kernels1 cup (about 165g)
- red bell pepper1 cup, diced (about 150g)
- onion1 medium (about 110g)
- olive oil2 tablespoons (about 27g)
- chili powder1 teaspoon (about 2.7g)
- cumin1 teaspoon (about 2.1g)
- smoked paprika1 teaspoon (about 2.3g)
- salt1 teaspoon (about 6g)
- black pepper0,5 teaspoon (about 1g)
Instructions
- 1
Heat the olive oil in a large skillet over medium heat.
- 2
Add the diced onion and red bell pepper. Sauté for 3-4 minutes until softened.
- 3
Add the diced sweet potatoes to the skillet. Cook for 8-10 minutes, stirring occasionally, until the sweet potatoes begin to soften.
- 4
Stir in the chili powder, cumin, smoked paprika, salt, and black pepper. Mix well to coat the vegetables evenly with the spices.
- 5
Add the corn kernels and black beans to the skillet. Stir to combine.
- 6
Cover the skillet and cook for another 5-7 minutes, stirring occasionally, until the sweet potatoes are tender and all ingredients are heated through.
- 7
Taste and adjust seasoning if needed. Serve hot, garnished with fresh herbs or lime wedges if desired.
