South of the Border Sweet Potato and Corn Skillet

South of the Border Sweet Potato, Corn and Pepper Skillet

South of the Border Sweet Potato and Corn Skillet

Ingredients

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

Directions

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.

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