2 small sweet potatoes, peeled and cubed small
2 tbsp olive oil
1 cup whole kernel corn
1/2 c. pinto beans
1/2 black beans, drained and rinsed
1/2 cup Greek yogurt
2 tbsp salsa
1 tsp Mrs. Dash Southwestern chipotle no salt seas.
fresh cilantro, chopped
In a small bowl, mix together the yogurt , salsa and seasoning. Place in fridge til ready to serve.
In a large skillet, heat oil over med heat. Add potatoes; cook until browned and soft, about 10 minutes. Add corn and beans, cook about 3-5 more min. Sprinkle cilantro over the top and serve with the yogurt mixture. A dollop or 2 per serving is plenty.