Directions
- Combine onion and yam in large skillet and cook over medium-high heat with olive oil until onion becomes translucent (5-10 minutes). Remove from heat and toss with spices (cumin, cayenne, and chili powder).
- In a large pot, combine beans, canned tomatoes, veggie stock, and onion/yam mixture and bring to a boil. Once boiling, turn heat down to simmer for about 45 minutes (no lid) until broth begins to thicken.
- Add salt, pepper and corn kernels and cook for another 15 minutes.
- Serve with sliced avocado, crushed tortilla chips, and cilantro.
