Ingredients
1 medium sweet potato, peeled and cubed1 small green pepper, chopped1 small onion, chopped2 garlic cloves, minced1 teaspoon minced fresh cilantro1 teaspoon ground cumin1 can (15 ounces) black beans, rinsed and drained2 cups water1-1/2 cups frozen corn1 can (8 ounces) tomato sauce1/4 teaspoon pepper2 green onions, thinly sliced1 plum tomato, seeded and chopped
Preparation
Place sweet potato in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook until tender, 13-18 minutes. Drain, reserving 1/4 cup liquid. Cool slightly. Place sweet potato and reserved liquid in a blender or food processor; cover and process until smooth. Set aside.
In a small saucepan coated with cooking spray, cook the green pepper, onion and garlic until almost tender, 2-3 minutes. Stir in cilantro and cumin; cook and stir until vegetables are tender, 1-2 minutes. Add the beans, water, corn, tomato sauce, pepper and reserved sweet potato puree; heat through. Top with green onions and tomato.
