1 head cabbage
2 medium sweet potatoes
1 can black beans
1 can sweet corn
1 can diced tomatoes
2 bell peppers, I used red and yellow
Spices: cumin, garlic powder, chili powder, paprika, chipotle pepper
Chop each sweet potato in half and cook in boiling water until fork pierces all the way through, but potatoes don’t fall apart. Let cool. Skin should peel off easy, chop into smaller pieces.
Chop cabbage into bite sized pieces and cook in a little boiling water, covered, until soft.
In a large pot, cook peppers in a little oil until they start to soften, then add onion. Add black beans, corn, tomatoes, stir.
Add in cabbage and all spices. Use a fork to mix everything together really well and let cook on low temp for a few minutes. Finally, add in cooked sweet potato and stir carefully to make sure they don’t get smashed if they are extra soft.