1 ¼ pounds sweet potatoes, peeled and cut into ½-inch cubes
2 teaspoons chili powder
1 teaspoon ground cumin
¼ teaspoon kosher salt
¼ teaspoon ground pepper
1 (14.5 ounce) can fire-roasted diced tomatoes, drained
1 (4 ounce) can mild diced green chiles, drained
1 (15 ounce) can no-salt-added black beans, rinsed
¾ cup canned no-salt-added sweet corn, drained
1 ¼ cups shredded sharp Cheddar cheese, divided
2 scallions, thinly sliced
¼ cup roughly chopped fresh cilantro
1 lime, cut into 6 wedges
Instructions
Preheat oven to 400°F. Coat a 9-by-13-inch baking dish with cooking spray.
Heat oil in a large nonstick skillet over medium heat. Add potatoes; cook, stirring occasionally, until just tender on the outside, 10 to 12 minutes. Add chili powder, cumin, salt and pepper; cook, stirring constantly, until fragrant, about 30 seconds. Stir in tomatoes and green chiles; cook, stirring occasionally, for 1 minute. Remove from heat; stir in black beans, corn and ¾ cup cheese.
Transfer the mixture to the prepared baking dish. Scatter the remaining ½ cup cheese on top. Cover the baking dish with foil; bake for 15 minutes. Remove the foil; bake until the sweet potatoes are tender and the cheese is melted and bubbly, 8 to 10 minutes. Garnish with scallions and cilantro. Serve with lime wedges.
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