One-Pot Sweet Potato & Black Bean Skillet
mojo rojo
This meal is packed with protein, fiber, and flavor. And the best part? You’ll only have one dish to wash.
Nutrition (per serving)
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INGREDIENTS
- 1 yellow onion, peeled and thinly sliced
- 1 red bell pepper, trimmed, deseeded and thinly sliced
- 1 sweet potato, cut into 1-inch cubes
- 1/2 cup white quinoa
- 2 tsp vegetable broth concentrate
- 6 oz organic black beans
- 6 tbsp mojo rojo sauce
- 1/4 cup Treeline® dairy-free sour cream
- 2 oz pickled jalapeños
- 2 tbsp pepitas
- 1 tbsp vegetable oil (from your kitchen)
- Salt (from your kitchen)
- Pepper (from your kitchen)
Nutrition (per serving)
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INSTRUCTIONS
Heat 1 tbsp vegetable oil in large nonstick skillet over medium-high heat. Add onion, bell pepper, sweet potato, and a pinch of salt and pepper. Cook until bell pepper begins to soften, 1 to 2 minutes.
Add quinoa, broth concentrate, black beans, and 1¼ cups water to skillet with vegetables. Bring to a boil, cover, reduce heat to low, and let simmer until water is absorbed and potatoes are tender, 18 to 20 minutes.
Stir in mojo rojo. Top with sour cream, pickled jalapeños, and pepitas. Serve family-style. Enjoy!
For 4-serving meal, double all ingredients except water in step 2; use just 2 cups water. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.
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