INGREDIENTS
4
sweet potatoes (about 5 inches long)
1 tsp
oil
1/2 cup
onion (chopped)
3/4 cup
black beans
3/4 cup
frozen corn
1 cup
cherry tomatoes (cut in half)
1 tsp
cumin
1 tsp
chili powder
2 tbsp
chopped cilantro (plus more for garnish)
1
lime (juiced)
4 tbsp
mexican blend shredded cheese (I used 2%)
4 tbsp
Greek yogurt (for garnish if desired)