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Black Bean, Sweet Potato and Corn Skillet with Lime

Creamy sweet potato, hearty black beans and sweet corn make a bright, satisfying skillet with a fresh lime finish.

25 mintotal
2servings
9ingredients
Black Bean, Sweet Potato and Corn Skillet with Lime

Ingredients

  • 1 can canned black beans, rinsed and drained
  • 400 g sweet potato, peeled and cut into small cubes
  • 150 g corn kernels, fresh or frozen
  • 1 tbsp olive oil
  • ½ tsp ground cumin
  • 1 garlic, minced
  • 1 tsp lime zest
  • 1 tbsp lime juice
  • 120 ml water

Method

  1. Simmer sweet potato with water and olive oil until soft.15 min timer
  2. Stir in garlic and cumin until fragrant.1 min timer
  3. Add black beans and corn, warming until tender and steamy.5 min timer
  4. Mash a few sweet potato cubes to thicken the skillet.
  5. Finish with lime zest and juice, then serve warm.

Why it works

  • Celiac disease: Black beans and vegetables form the meal, with no grain products or sauces.
  • Milk allergy: Olive oil and lime provide richness and brightness without dairy.
  • Hashimoto's thyroiditis: No soy, seaweed or grain products; beans and vegetables make the skillet filling.
  • Fish allergy: Beans, sweet potato and corn provide the full dish with no fish.
  • Soy allergy: No soy ingredients; beans, vegetables and lime season the skillet.

Celiac check: watch for hidden gluten in soy sauce, stock, malt vinegar and seasoning blends, and oats that aren’t certified. Gluten gives food ideas, not medical advice: always check labels for allergens and cross-contact.

Cooking for more than one diet?

Add everyone you cook for, with their allergies, diets and ages. Gluten checks this recipe for each of them and tells you what to change for anyone who can’t eat it as written. It’s free.

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