Makes about 2 cups
1 tablespoon olive oil, divided
1 small sweet potato or yam, peeled and cut into ½-inch dice
½ red bell pepper, cut into ½-inch dice
½ corn ear
1 teaspoon kosher salt, divided
1 jalapeño pepper, seeded and quartered lengthwise
1 small onion, cut into slices
2 garlic cloves
1 can (15.5 ounces) black beans, drained
1 teaspoon paprika
½ teaspoon ground cumin
¼ teaspoon ground cinnamon
1 teaspoon fresh lime juice
Nutritional information per 2 tablespoon serving:
Calories 22 (10% from fat) • carb. 4g • pro. 1g • fat 1g • sat. fat 0g chol. 0mg • sod. 79mg • calc. 50mg • fiber 1g
1. Toss one-half of the olive oil with the cubed sweet potato and
the red bell pepper and place on the Baking Pan with the corn
and ½ teaspoon salt.
2. Place in the oven in rack position 2. Select Roast at 400°F for
10 minutes. When time expires, add the jalapeño and onion to the
Baking Pan and continue to Roast for an additional 5 to 7 minutes.
All vegetables should be soft and lightly browned.
3. Roughly chop the onion, jalapeño and garlic and toss with the red
pepper and sweet potatoes in a mixing bowl. Cut the kernels off the
cob and add to the mixing bowl. Stir together with the black beans
and remaining salt, spices and lime juice.