Looking for an easy lunch or dinner? Try loaded southwestern sweet potatoes topped with a mix of sautéed red peppers, jalapenos, corn, black beans and salsa.
4 medium sweet potatoes
1 tablespoon vegetable oil
1/2 small red onion, roughly chopped
1 jalapeño, deseeded & minced
1 garlic clove, minced
1 red pepper, roughly chopped
1 15-ounce can black beans, drained and rinsed
1–15 ounce can sweet corn
1 teaspoon cumin
1 teaspoon kosher salt
1/2 teaspoon black pepper
Chopped cilantro for serving
Salsa for serving
Preheat the oven to 400 degrees F. Prick the sweet potatoes with a fork and place on a foil-lined sheet pan. Bake until tender and cooked through, about 45 minutes to 1 hour.
While the potatoes are cooking, heat the oil in a large skillet over medium high heat. Add the onions and sauté for 3-4 minutes until they start to soften and turn translucent. Add the minced jalapeños, garlic and red peppers and continue sautéing for 3 to 4 minutes. Stir in the black beans, sweet corn, cumin, salt and pepper. Cook until heated through, about 2-3 minutes.
Halve the sweet potatoes. Top with the sautéed veggies, cilantro, and salsa.