This is one of my go-to meals during the colder months. It's full of flavor, protein and very easy to make. Great lunch or dinner for runners and athletes.
1 tablespoon
oil
1/2 medium red or yellow onion
finely chopped
3 medium celery stalks
finely chopped
3-4 medium garlic cloves
finely chopped
2 teaspoons ground chili powder
1 teaspoons ground cumin
1/2 teaspoon dried chipotle spice
1/2 teaspoon smoked paprika
1 (28 ounce) can
diced tomotoes
1 cup
water, veggie broth or low-sodium chicken broth
1 pounds sweet potatoes
medium diced (about 2 -2.5 cups)
1 can black beans
(rinsed)
Scallions
chopped (optional) for garnish
Crumbled feta, Cotija cheese or your preference (optional)
Instructions:
- Reduce the heat to medium-low, stir in the beans, and simmer, partially covered, until the liquid is slightly thickened, the potatoes are cooked through, about 30 to 40 minutes.
- Taste, and add more salt and/or a squeeze of lime juice, as desired.
Makes 4-5 servings.
Garnish with scallions, cheese, avocado, sour cream and tortilla chips as desired. I like to serve over a bed of quinoa.