Heat a frying pan with a bit of cooking oil. Add in the minced garlic and chopped onion. Cook until the onion turns translucent, about 1-2 minutes.
Add the ground beef along with chili powder, cumin, salt and pepper. Mix together and cook until the ground beef is no longer pink.
Pour the ground beef onto a plate lined with paper towel. Drain any excess grease from the frying pan.
Add the chopped sweet potato, diced tomato, corn and beans to the frying pan. Season with ½ tsp chili powder, plus salt and pepper. Cover with a lid and cook for 20 minutes or until sweet potato is soft when poked with a fork. Stir occassionally. Tip: don't have a lid that will fit? Try using a baking sheet or aluminum foil to cover the frying pan.
Once the sweet potato is soft, add the ground beef back to the frying pan and mix everything together.
Sprinkle the grated mozzarella cheese on top, serve and enjoy!
TIP: While prepping and measuring, you'll have leftovers from the canned black beans, onion, corn, tomatoes and sweet potato. Add those all to a freezer bag, label it, and freeze for up to 3 months. You can use this next time you make this recipe!