Tex-Mex Black Bean Skillet with Roasted Sweet Potatoes
Savor roasted sweet potatoes and black beans simmered in smoky chipotle-tomato sauce for a hearty Tex-Mex high-protein seasonal skillet.
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Cooking tools:
- Oven
- Baking sheet
- Skillet
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Spatula
- Citrus press
- Serving bowl
- Saucepan
- Colander
- Airtight container
Ingredients
- 500 g sweet potatoes, peeled and cut into 1-inch cubes
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp kosher salt
- 1 medium yellow onion, finely diced
- 3 garlic cloves, minced
- 1 red bell pepper, diced
- 400 g canned black beans, drained and rinsed
- 1 chipotle pepper in adobo sauce, finely chopped
- 400 g canned crushed tomatoes
- 1 tsp apple cider vinegar
- 2 tbsp fresh cilantro, chopped
- Juice of 1 lime
- 100 g crumbled queso fresco or feta
- Cooked brown rice or quinoa, for serving (about 200 g cooked)
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