Ingredients

The following ingredients have 6 Servings
  • 2 large sweet potatoes, peeled, ends trimmed and cut in half
  • 1 tsp (5 mL) canola oil
  • 1 cup (250 mL) black beans, drained and rinsed
  • 1 cup (250 mL) canned corn, drained
  • 1/2 cup (125 mL) vegetable broth
  • 1/4 cup (50 mL) chopped fresh cilantro
  • 1 lime, juiced
  • 1/4 tsp (1 mL) salt
  • 1 plum tomato, seeded and chopped

Instruction

  • Spiralize the sweet potatoes with the spaghetti blade on the Veggie Spiralizer. Place the potatoes on a cutting board. Working in batches, coarsely chop the sweet potatoes with a chef’s knife until the size of rice (see Cook's Tip). Heat the oil in 12” (30 cm) Executive Nonstick Skillet over medium heat 3-5 minutes or until shimmering. Add the potatoes, beans, corn, broth, cilantro, juice and salt; cook 4-5 minutes, or until the potatoes are tender, stirring occasionally.Just before serving, top with the chopped tomato.