A rich, dark and flavorful combination of our favorite Southwestern flavors. It also doesn’t hurt that sweet potatoes and black beans both make the cut as superfoods. Serve with some warmed corn tortillas and Orange & Avocado Salad.

Ingredients

2	teaspoons extra-virgin olive oil
1	small onion, finely diced
1	small sweet potato, peeled and diced
2	cloves garlic, minced
1	tablespoon chili powder
2	teaspoons ground cumin
1 1/3	cups water
15	ounce black beans, rinsed
1	cup canned diced tomatoes
2	teaspoons lime juice
2	tablespoons chopped fresh cilantro

Directions

1. Heat oil in a large saucepan over medium-high heat. Add onion and potato and cook, stirring often, until the onion is slightly softened, about 4 minutes.
   
   
2. Add garlic, chili powder, and cumin, then cook, stirring constantly, until fragrant, about 30 seconds.
   
   
3. Add water, bring to a simmer, cover, reduce heat to maintain a gentle simmer and cook until the potato is tender, 10 to 12 minutes.
   
   
4. Add beans, tomatoes and lime juice; increase heat to high and return to a simmer, stirring often. Reduce heat to maintain a simmer and cook until slightly reduced, about 4 minutes.
   
   
5. Remove from the heat and stir in cilantro.
   
   

Categories

Beans, Potatoes, Tomatoes, Main Dish, American-Southwestern, Boil, Quick, Saute, Simmer, Vegetarian

Nutritional Analysis

Nutrition Grade 96% confidence

Good points Low in saturated fat No cholesterol Low in sodium Very high in dietary fiber High in manganese High in magnesium Very high in vitamin A