Description
This hearty and healthy recipe is perfect for colder days or when you are in need of some healthy comfort food.
Ingredients
Scale
- 1 tbsp olive oil
- 1 large yellow onion, diced
- 5 cloves garlic, finely chopped
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp ground cinnamon
- 1/4 tsp cayenne
- 1/4 tsp salt
- 4 cups (600 – 700 grams) sweet potato, cubed
- 1 red bell pepper, roughly chopped
- 1 tbsp tomato paste
- 2 pieces chipotle peppers in adobo sauce, finely chopped
- 14 OZ (400 grams) canned diced tomatoes
- 14 OZ (400 grams) canned black beans, drained and rinsed
- 1 1/2 cups (350 ml) water
- 1 avocado
- Cilantro
- 1 lime, juiced
Instructions
- Heat a large pot on medium heat and add 1 tbsp of olive oil.
- Add the onions to the pot and cook for 5 minutes, stirring occasionally.
- Add garlic and cook for 1 minute.
- Add spices (smoked paprika to salt) and cook for 1 minute, be careful not to burn the spices. Make sure to keep stirring to prevent spices from burning.
- Add the sweet potato and the bell pepper to the pot and cook for another 2 minutes.
- Now add the tomato paste, chipotle peppers in adobo sauce, diced tomatoes, black beans and water. Give it a good stir, bring to a boil and cover with a lid. Reduce heat to low and allow to simmer for 25 minutes or until sweet potatoes are fork tender.
Notes
Nutritional facts are estimates. If you want to be sure about the nutritional facts, be sure to check your product labels.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Cuisine: Mexican
Nutrition
- Serving Size: 1
- Calories: 547kcal
- Sugar: 23,9g
- Sodium: 0,7g
- Fat: 16,2g
- Saturated Fat: 2,2g
- Carbohydrates: 78,3g
- Fiber: 16,5g
- Protein: 13,6g