Ingrédients

• 450g ground bison
• 600g sweet potatoes, cut into 1-2 cm dice
• 1 can (400g) black beans, rinsed and drained
• 1 can (300g) sweet corn, drained
• 1 large red bell pepper, diced
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 30ml olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• Salt and freshly ground black pepper to taste
• Juice of 1/2 lime
• Fresh cilantro, chopped, for garnish

Instructions

1. 1.Heat the olive oil in a large cast-iron skillet or pan over medium-high heat. Add the diced sweet potatoes and cook for 10-12 minutes, stirring occasionally, until they are tender and lightly browned.
2. 2.Add the chopped onion and bell pepper to the skillet. Sauté for 5 minutes until the vegetables soften. Stir in the minced garlic, smoked paprika, and cumin, and cook for one more minute until fragrant.
3. 3.Add the ground bison to the pan, breaking it up with a spoon. Cook for 6-8 minutes, until fully browned. Drain any excess fat if necessary.
4. 4.Stir in the rinsed black beans and corn. Season generously with salt and pepper. Cook for another 3-4 minutes, allowing all the flavors to meld and everything is heated through.
5. 5.Remove the skillet from the heat. Squeeze the lime juice over the top and garnish with fresh cilantro before serving.

Informations nutritionnelles

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