# What You'll Need:
→ Vegetables
01 - 2 large sweet potatoes, peeled and diced (about 24 oz)
02 - 1 red bell pepper, diced
03 - 1 small red onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 jalapeño, sliced (optional)
→ Beans & Corn
06 - 1 can black beans, drained and rinsed (15 oz)
07 - 1 cup corn kernels (fresh, canned, or thawed from frozen)
→ Spices
08 - 1 teaspoon ground cumin
09 - 1 teaspoon smoked paprika
10 - 1/2 teaspoon chili powder
11 - Salt and black pepper, to taste
12 - 2 tablespoons olive oil
→ Cheese & Toppings
13 - 1 1/2 cups shredded cheddar or Monterey Jack cheese (about 6 oz)
14 - 1 avocado, diced
15 - 1/2 cup sour cream or Greek yogurt
16 - 1/4 cup fresh cilantro, chopped
17 - 1 lime, cut into wedges
18 - Salsa or pico de gallo, for serving
# Directions:
01 - Set oven temperature to 425°F and allow to fully preheat before beginning preparation.
02 - Place diced sweet potatoes, bell pepper, onion, and garlic into a large ovenproof skillet. Drizzle with olive oil, then sprinkle cumin, smoked paprika, chili powder, salt, and black pepper. Toss thoroughly to coat all the vegetables.
03 - Spread vegetables evenly in the skillet. Transfer to oven and roast for 20–25 minutes, stirring once halfway through, until sweet potatoes are fork-tender and lightly golden at the edges.
04 - Remove skillet from oven. Evenly distribute black beans, corn kernels, and optional jalapeño over the roasted vegetables.
05 - Scatter shredded cheese evenly across the surface. Return skillet to oven for 5–7 minutes, until cheese is fully melted and bubbly.
06 - Remove from oven. Top with avocado, dollops of sour cream, chopped cilantro, and a generous squeeze of lime juice. Serve immediately with salsa or pico de gallo.
