Author Notes
This recipe is a modified version of a recipe I was given for something easy, cheap, and vegetarian that I could make in my dorm kitchen. It's really great served with rice, you can throw in any vegetables sitting around the kitchen, and it certainly doesn't break my student budget! —Jocief
Ingredients
-
2 tablespoons
olive oil
-
1
onion, chopped
-
2
sweet potatoes peeled and diced
-
1
green pepper
-
2
cloves garlic
-
1 tablespoon
chili powder
-
2 teaspoons
cumin
-
a pinch of salt
-
1 1/3 cups
water
-
1
15 oz can black beans, rinsed
-
1 cup
canned tomatoes, diced
-
1 handful
frozen corn
-
2 teaspoons
lime juice
-
1 handful
chopped cilantro
Directions
-
Heat the oil in a large pot
-
Add onion, sweet potatoes, and pepper stirring often until onion is soft (about 5 minutes)
-
Add garlic, chili powder, cumin, and salt and stir for about 30 seconds
-
Add the water and bring it to a simmer, cover, reduce heat and let it simmer until the potato is tender (10 minutes)
-
Add beans, tomatoes, lime juice, and corn
-
Increase heat and let it return to a simmer, stir often
-
Simmer until slightly reduces (about 5 minutes)
-
Once off the heat, stir in cilantro
See what other Food52ers are saying.