2 cans15-ounce size black beans(rinsed and drained)
3cupsvegetable broth
1cupfrozen corn
¼cupfresh cilantro(chopped)
2tablespoonsfresh lemon juice
Instructions
Heat olive oil in a large stock pot over medium heat. Add red onion and bell peppers. Season with salt and black pepper, to taste. Cook, stirring occasionally, until soft and fragrant, about 4-5 minutes.
Add seasonings and cook, stirring occasionally, for a minute or two until the spices become fragrant.
Add sweet potatoes, tomato paste, and black beans. Season with additional salt and pepper, if desired, and stir to combine.
Add vegetable broth and increase heat to medium-high. Bring to a boil, then immediately reduce to medium-low. Cover and simmer until the sweet potatoes are fork tender, about 15-20 minutes.
Stir in the corn and heat for a few minutes. Top with cilantro and fresh lemon juice and serve.