Mexican Sweet Potato and Black Bean Stew with Quinoa and Kale Recipe
This stew sort of tastes like deconstructed enchiladas but with a smoky red sauce. It’s got that glorious sweet and savory flavor combo going for it with a subt
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Cooking tools:
- Dutch oven
- Stockpot
- Chef's knife
- Cutting board
- Can opener
- Colander
- Fine-mesh sieve
- Measuring spoon
- Measuring cup
- Wooden spoon
- Stove
- Pot
- Saucepan
- Mixing bowl
- Serving bowl
- Zip-top bag
Ingredients
- 1 1/2 tablespoon Extra-Virgin Olive Oil
- 1/2 Yellow Onion
- 4 cloves Garlic
- to taste Kosher Salt
- 1 teaspoon Smoked Paprika
- 3/4 teaspoon Ground Cumin
- 1 Chipotle Peppers in Adobo Sauce
- 1 tablespoon Adobo Sauce
- 1 Sweet Potato
- 15 ounces Canned Black Beans
- 15 ounces Canned Tomato Purée
- 3 cups Low-Sodium Vegetable Stock
- 1/3 cup Quinoa
- 4 cups Baby Kale
- 1/2 Lime
- 2 ounces Goat Cheese
- to taste Fresh Cilantro
- to taste Tortilla Chips
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