One Pot Mexican Black Bean Sweet Potato Quinoa
You can never have too many side dish recipes, so give One Pot Mexican Black Bean Sweet Potato Quinoan a try. One portion of this dish contains roughly 8g of protein, 5g of fat, and a total of 217 calories. This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe serves 8 and costs $1.06 per serving. If you have garlic, lime wedges, extra virgin olive oil, and a few other ingredients on hand, you can make it. 4628 people were glad they tried this recipe. This recipe is typical of Mexican cuisine. It is brought to you by Flavor the Moments. From preparation to the plate, this recipe takes approximately 40 minutes. Overall, this recipe earns an amazing spoonacular score of 100%. Try Crock Pot Chipotle Sweet Potato Black Bean Quinoa Chili, Sweet Potato and Black Bean Mexican Salad, and Sweet Potato and Black Bean Quinoa Bowls for similar recipes.
Servings: 8
Preparation duration: 10 minutes
Cooking duration: 30 minutes
Ingredients:
15 oz. can black beans, rinsed and drained
1 tablespoon chili powder
2 tablespoons extra virgin olive oil
¼ cup fresh chopped cilantro
2 cloves garlic, minced
1 teaspoon ground cumin
juice of 1 large lime
Extra cilantro and lime wedges, avocado, or cheese for serving, optional
14.5 oz. can Hunt's No Salt Added Petite Diced Tomatoes
1 cup uncooked quinoa, rinsed
1 red bell pepper, seeded and chopped
10 oz. can RO*TEL Mild Diced Tomatoes and Chilies
1 teaspoon smoked paprika
1 small sweet potato, peeled and chopped into ½" chunks
1½ cups vegetable stock or water
1 yellow bell pepper, seeded and chopped
1 medium yellow onion, chopped
Equipment:
frying pan
Cooking instruction summary:
Heat the olive oil in large skillet over medium heat. Add the onion and saute 5 minutes. Add the sweet potato and saute until the onion is softened, 3-4 minutes longer. Add the garlic and bell peppers, and saute 2 minutes, then add the spices and saute 30 seconds longer.Add the quinoa, both cans of diced tomatoes, black beans, and vegetable stock and stir to combine. Bring to a boil, then reduce heat to medium low. Cover and cook for 20 minutes, or until the quinoa has absorbed most of the liquid. Add the lime juice, cilantro, and season with salt and pepper to taste.Garnish with the extra cilantro, lime, avocado, or cheese, if desired, and enjoy!
Step by step:
1. Heat the olive oil in large skillet over medium heat.
2. Add the onion and saute 5 minutes.
3. Add the sweet potato and saute until the onion is softened, 3-4 minutes longer.
4. Add the garlic and bell peppers, and saute 2 minutes, then add the spices and saute 30 seconds longer.
5. Add the quinoa, both cans of diced tomatoes, black beans, and vegetable stock and stir to combine. Bring to a boil, then reduce heat to medium low. Cover and cook for 20 minutes, or until the quinoa has absorbed most of the liquid.
6. Add the lime juice, cilantro, and season with salt and pepper to taste.
7. Garnish with the extra cilantro, lime, avocado, or cheese, if desired, and enjoy!
Nutrition Information:
covered percent of daily need
