Servings: 12 servings
Vegan Mexican Black Bean and Sweet Potato Skillet
A vegan Mexican recipe with black beans, sweet potato, quinoa, salsa, and more!
Ingredients
- 2 Tbsp avocado oil
- 1/2 yellow onion finely chopped
- 3 cloves garlic
- 1 red bell pepper cored and chopped
- 1 cup uncooked quinoa soaked for 15 minutes
- 1 1/2 cups vegetable broth or water
- 1 cup salsa or more to taste
- 2 Tbsp chili powder
- 1 tsp sea salt to taste
- 1 15-ounce can black beans, drained
- 1 medium sweet potato chopped into 1-inch cubes
Instructions
- Heat the avocado oil in a large pot or dutch oven over medium heat.
- Add the onion, garlic and bell pepper (and jalapeno if adding) and saute, stirring occasionally until onion is translucent, about 3 minutes.
- Add the quinoa, broth, salsa, chili powder and sea salt and bring to a full boil. Cover and reduce heat to a simmer. Cook for 5 minutes before adding the black beans and chopped sweet potato.
- Replace the cover and continue cooking until sweet potato and quinoa are cooked through, about 10 to 15 minutes.
- Stir well and taste for flavor. Add more sea salt and or salsa or lime juice to taste.
- Add the dry quinoa to a saucepan and cover with 2 inches of water. Soak for at least 15 minutes (up to overnight). Drain the water and set aside until ready to use. You can prepare the rest of the recipe as the quinoa is soaking.
Nutrition
Serving: 1of 12, Calories: 145kcal, Carbohydrates: 25g, Protein: 4g, Fat: 3g, Fiber: 3g, Sugar: 6g