Ingredients
- 1 tbsp Olive Oil
- 1 Lg Sweet Potato peeled & diced
- 1 Lg Large Onion chopped
- 4 clobes Garlic minced
- 2 tbsp Chili Powder
- 4 tsp Ground Cumin
- 1/2 tsp Ground Chipotle Chile
- 1/4 tsp Sea Salt
- 2 1/2 cups Water
- 2 15oz cans Black Beans rinsed
- 1 14oz can Diced Tomatoes
- 4 tsp Lime Juice
- 1/2 cup Fresh Cilantro chopped
Instructions
- Heat oil in a Dutch oven over medium–high heat1 tbsp Olive Oil
- Add sweet potato and onion. Cook stirring often until the onion is beginning to soften, about 4 minutes.1 Lg Sweet Potato, 1 Lg Large Onion
- Add garlic, chili powder, cumin, chipotle, and salt. Cook stirring constantly for 30 seconds.4 clobes Garlic, 2 tbsp Chili Powder, 4 tsp Ground Cumin , 1/2 tsp Ground Chipotle Chile, 1/4 tsp Sea Salt
- Add water and bring to a simmer. Cover, reduce heat to maintain a gentle simmer and cook until the sweet potato is tender, 10 to 12 minutes.2 1/2 cups Water
- Add rinsed beans, tomatoes and lime juice. Increase heat to high and return to a simmer stirring often.2 15oz cans Black Beans, 4 tsp Lime Juice , 1 14oz can Diced Tomatoes
- Reduce heat and simmer until starts to thicken, about 5 minutes. Remove from heat.
- Stir in cilantro just before serving.1/2 cup Fresh Cilantro
Nutrition
Serving: 1cup | Calories: 319kcal | Carbohydrates: 54g | Protein: 12g | Fat: 8g