Ingredients
Vegetables and Legumes
- 2 medium sweet potatoes (peeled and diced)
- 1 can black beans (drained and rinsed)
- 1 can diced tomatoes
- 1 small onion (chopped)
- 2 cloves garlic (minced)
Liquids and Oils
- 2 cups vegetable broth
- 1 tbsp olive oil
Spices
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp paprika
- Salt and pepper to taste
Instructions
- Heat oil: Heat olive oil in a pot over medium heat to prepare for sautéing the vegetables.
- Sauté aromatics: Add chopped onion and minced garlic; cook until fragrant and translucent, about 3-5 minutes.
- Add sweet potatoes and spices: Stir in the diced sweet potatoes, cumin, chili powder, paprika, salt, and pepper, mixing well to coat the vegetables with the spices.
- Add tomatoes: Pour in the canned diced tomatoes and stir, allowing all ingredients to combine evenly.
- Incorporate beans and broth: Add the drained black beans and vegetable broth into the pot, stirring to mix all components.
- Simmer: Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for about 30 minutes or until the sweet potatoes are tender.
Notes
- Add corn for extra sweetness.
- Top with avocado or yogurt for serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-inspired
- Diet: Vegan
