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Ingredients
- 1 lb Lean ground beef
- 1 tbsp Olive oil
- 1 whole Sweet potato, peeled and cut into 1/2-inch cubes
- 1 whole Red bell pepper, diced
- 1 whole Yellow onion, diced
- 2 clove Garlic cloves, minced
- 1 tbsp Chili powder
- 1 tsp Ground cumin
- 1 tsp Smoked paprika
- 1 tsp Kosher salt
- 1 can Black beans, drained and rinsed (15 oz can)
- 1 cup Frozen corn
- 1 can Diced tomatoes with green chiles (10 oz can)
- 1 cup Low-sodium beef or chicken broth
- 1 cup Shredded cheddar or Monterey Jack cheese
- juice of 1 lime Lime juice
- 2 tbsp Fresh cilantro, chopped
- for serving Avocado, optional for serving (optional)
Instructions
Heat olive oil in a large deep skillet over medium-high heat. Add ground beef. Cook until browned, breaking it into crumbles. If necessary, drain excessive fat.
Add onion and bell pepper. Cook approximately 3-4 minutes.
Add garlic, chili powder, cumin, smoked paprika and salt. Cook approximately 30 seconds.
Add sweet potato cubes. Stir in diced tomatoes and broth. Bring to a simmer.
Cover. Reduce heat to medium-low. Cook approximately 10-12 minutes, stirring once or twice, until sweet potatoes are almost tender.
Add black beans and corn. Continue cooking uncovered approximately 5 minutes until sweet potatoes are tender, excess liquid reduces, and beans and corn are hot.
Sprinkle cheese over the skillet. Cover approximately 2 minutes to melt.
Remove from heat. Squeeze lime juice over the top. Finish with cilantro. Serve with optional avocado.
Nutrition per serving
540
Calories
30g
Protein
52g
Carbs
24g
Fat
Chef's Notes & Storage
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