Black Bean, Sweet Potato and Corn Stew Recipe

Name: Black Bean, Sweet Potato and Corn Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

273

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Black Bean, Sweet Potato and Corn Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Black Bean, Sweet Potato and Corn Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions