Recipes Discovered - Recipes

Read my review of this recipe.

Ingredients:

• 2 teaspoons extra-virgin olive oil
• 1 small onion, finely diced
• 1 small sweet potato, peeled and diced
• 2 cloves garlic, minced
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1/8 teaspoon salt, or to taste
• 1 1/3 cups water
• 1 15-ounce can black beans, rinsed
• 1 cup canned diced tomatoes
• 2 teaspoons lime juice
• 2 tablespoons chopped fresh cilantro

Directions:

Heat oil in a large saucepan over medium-high heat. Add onion and potato and cook, stirring often, until the onion is slightly softened, about 5 minutes. Add garlic, chili powder, cumin, and salt and cook, stirring constantly, until fragrant, about 30 seconds. Add water, bring to a simmer, cover, reduce heat to maintain a gentle simmer and cook until the potato is tender, 10 to 12 minutes. Add beans, tomatoes and lime juice; increase heat to high and return to a simmer, stirring often. Reduce heat to maintain a simmer and cook until slightly reduced, about 4 minutes. Remove from the heat and stir in cilantro.

Serves 2.

Nutrition:

Substitutions:

I used leftover roasted sweet potatoes (about 1 cup). After sauteing the onion, I seasoned it, then added the beans, tomatoes (I used about 1 1/2 cups with the juice), and diced sweet potatoes. I didn’t add the water.

Recipe courtesy of Food Network.