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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Wash and prep sweet potatoes, onion, and green bell pepper.
Heat a large sauté pan over medium heat and brown the ground beef until no longer pink.
Drain excess grease from the pan if necessary.
Mix in sweet potatoes, green bell pepper, and onion.
Add chili powder, cumin, coriander, paprika, oregano, salt, and pepper.
Cook for a few minutes until the onion and bell pepper begin to soften.
Mix in black beans, frozen corn, and salsa.
Cover the pan and simmer for 15-20 minutes, or until the sweet potatoes are cooked through.
Serve with toppings of your choice, such as shredded cheese, avocado, sour cream, green onions, or cilantro.
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You can substitute ground turkey or chicken for ground beef if preferred.
For a spicier dish, use a hot salsa or add a pinch of cayenne pepper.
If you don’t have frozen corn, canned corn (drained) works just as well.
Cut sweet potatoes into small, evenly sized cubes to ensure they cook through evenly.
Can I make this dish vegetarian?
Yes, you can omit the ground beef and add more beans or a plant-based protein substitute.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave before serving.
Can I use fresh corn instead of frozen?
Yes, fresh corn can be used. Simply cut it off the cob and add it to the skillet.
What type of salsa works best?
Any salsa you enjoy will work, but a chunky or medium-spiced salsa adds great texture and flavor.
Can I freeze this dish?
Yes, this dish freezes well. Allow it to cool completely, then store in a freezer-safe container for up to 3 months.
