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IngredientsClick the play button next to each ingredient for How-To Videos
2 teaspoons Olive or Canola Oil
1 tablespoon ground Cumin (optional)
1 can (15 ounces) Black Beans, drained and rinsed
Black Pepper, to taste
1 ear of Corn, husk removed
Corn Preparation Video
2 medium Onions, diced
Onion Preparation Video
2 medium Sweet Potatoes, diced
Sweet Potato Preparation Video
2 large cloves of Garlic, minced
Garlic Preparation Video
1 Jalapeno, diced
Jalapeno Preparation Video
1 Avocado, diced
Avocado Preparation Video
Preparation
Fill a large pot about halfway with water. Bring to a boil over medium-high heat. Add corn to boiling water and cook until kernels are tender, about 3-5 minutes.
Allow to cool. Use a knife to carefully remove kernels from the cobs.
Heat oil in a large pan over medium-high heat. Add onions and sauté until golden, about 3-5 minutes.
Add sweet potatoes and cook, stirring, until they begin to brown, 5-7 minutes.
Add garlic, jalapeno, and cumin (optional). Sauté until fragrant, about 30 seconds.
Add 3/4 cup water and cook until liquid is absorbed, 3-5 minutes.
Stir in corn and black beans. Cook until heated through. Season with salt and pepper to taste. Serve warm and top with diced avocado.
Notes:
If you don’t have fresh corn, substitute with 3/4 cup canned or frozen corn.