This is a variation of a recipe from Moosewood Restaurant New Classics

Ingredients:

• 1-2 T. Olive Oil
• 2 cups chopped yellow onion
• 2 garlic cloves, minced
• 6 cups peeled and diced sweet potatoes (1/2 inch pieces)
• 1 jalapeno minced (remove seeds and membrane if you like it mild)
• 1 T coriander
• 1 T cumin
• 2 T chili powder
• Salt, black pepper and cayenne pepper to taste
• 3 cups cooked black beans (or 1.5 cans)
• 1 can diced tomatoes
• 3/4 bag frozen organic fire roasted corn
• 1 cup chopped cilantro
• Have hot water ready in tea kettle or on the stove

Instructions:

• In a large frying pan or skillet heat the olive oil. Saute the onion for a few minutes and then add the garlic.
• Add in the sweet potatoes and a bit of hot water if onions are sticking to the pan (or white wine). Cover and cook for 3-5 minutes.
• Add the jalapeno and spices. Stir, cover and cook for another 3-5 minutes
• Add the black beans, corn and diced tomatoes, stir, cover and cook for another 10 minutes until sweet potatoes are tender (pierce with fork)
• Add the chopped cilantro, stir

Taste and adjust seasonings

Serve over spanish rice with guacamole, salsa and organic corn tortillas.
Enjoy!