Mexican Sweet Potato "Rice"

Name: Mexican Sweet Potato "Rice"
Ingredients: 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

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www.pamperedchef.ca

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Servings: 4.5

Ingredients

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2 large sweet potatoes, peeled, ends trimmed and cut in half1 tsp (5 mL) canola oil1 cup (250 mL) black beans, drained and rinsed1 cup (250 mL) canned corn, drained1/2 cup (125 mL) vegetable broth1/4 cup (50 mL) chopped fresh cilantro1 lime, juiced1/4 tsp (1 mL) salt1 plum tomato, seeded and chopped

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Instructions

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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.