½lbclassic sweet potatoes or Japanese sweet potatoesrinsed thoroughly and diced into 1-inch cubes
3/4cupcooked black beansif canned, drain and rinse well
2teaspoonspaprika
3/4teaspoonsea saltplus more to taste
1/4teaspoonfreshly cracked black pepper
sliced avocadoto garnish
Instructions
Heat 1 tablespoon of oil in a pan over medium-high heat. Add in the green bell pepper, red bell pepper, jalapeño, and red onion. Sauté and cook down for about 8 minutes until the red onions are translucent.
Scoop out the mixture and place it aside in a small bowl. Heat the second tablespoon of oil in the pan.
Add the sweet potatoes to the pan and stir to combine. Reduce heat to medium and let the sweet potato crisp and cook through, for about 10-12 minutes. Stir occasionally, being careful not to burn the sweet potatoes.
After the sweet potatoes are cooked through, add the cooked bell pepper mixture, black beans, paprika, sea salt, and black pepper. Stir well to combine. Cook the mixture for 2-3 minutes or until the black beans are heated through. Adjust the seasonings to taste then remove from heat. Serve with slices of avocado and enjoy!