Black Bean, Sweet Potato and Corn Stew

• 2 teaspoons canola oil
• 2 medium onions chopped
• 1 medium sweet potatoes, or yams peeled and cut into 1/2-inch dice
• 2 cloves garlic minced
• 1 each jalapeno pepper seeded and minced
• 2 teaspoons cumin ground, or as needed
• 1/2 teaspoon salt
• 3/4 cup water or stock
• 3/4 cup corn frozen or fresh
• 15 ounces black beans 1 can, rinsed
• 2 tablespoons cilantro freshly chopped
• 1 x black pepper freshly ground, to taste
• 1 each limes cut into wedges

1. Heat oil in a large cast-iron skillet over medium-high heat.
2. Add onions and saute until browned in spots, 3 to 5 minutes.
3. Stir in sweet potato and cook, stirring, until it starts to brown in spots, about 6 minutes.
4. Add garlic, jalapeno, cumin and salt; saute until fragrant, about 30 seconds.
5. Stir in water, or stock, and bring to a boil.
6. Reduce heat to simmer, scraping up any browned bits, and cook until liquid is absorbed and sweet potatoes are tender, about 15 minutes.
7. Add corn and black beans and cook until heated through.
8. Stir in cilantro and season with salt and pepper.
9. Serve with lime wedges.

canola oil, onions, sweet potatoes, garlic, jalapeno pepper, cumin ground, salt, water, corn frozen, black beans, cilantro freshly, black pepper

Taken from recipeland.com/recipe/v/black-bean-sweet-potato-corn-st-51119 (may not work)