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Black Bean Sweet Potato Skillet with Mojo Rojo & Pepitas
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2 or 4 Serving Dinner

Black Bean Sweet Potato Skillet

with Mojo Rojo & Pepitas

For an easy, convenient weeknight dinner that’s still big on flavor (and high in protein), this skillet combines filling black beans, quinoa, and sweet potatoes and tosses it all in a spicy mojo rojo. Vegan sour cream tempers the heat a bit, while pepitas add crunch. The best part? Only one dish to wash once dinner is done!

Tags: Gluten-Free High-Protein Soy-Free Chef's Choice Less Prep High Fiber
Cook Time
4 Servings  |  40 min 2 Servings  |  30 min

Nutrition (per serving)

CALORIES
700
FAT
17g
CARBOHYDRATES
103g
PROTEIN
30g

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INGREDIENTS

  1. 1 yellow onion, peeled and thinly sliced
  2. 1 red bell pepper, thinly sliced
  3. 6 oz sweet potato, cut into 1-inch cubes
  4. 1/2 cup white quinoa
  5. 2 tsp vegetable broth concentrate
  6. 13.4 oz black beans, drained and rinsed
  7. 6 tbsp mojo rojo sauce
  8. 2 oz Treeline® Dairy-Free Sour Cream
  9. 2 oz pickled jalapeños
  10. 2 tbsp pumpkin seeds
  11. 1 tbsp vegetable oil*
  12. Salt*
  13. Pepper*
  14. *Not included
  15. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  16. For full ingredient list, see Nutrition.
  17. ~This recipe has a spicy ingredient! For low-heat, use spicy ingredients as instructed. For no-heat, omit them entirely.~
Allergens: tree nuts (cashew)
Tools: Large nonstick skillet with lid
Cook Time
4 Servings  |  40 min 2 Servings  |  30 min

Nutrition (per serving)

CALORIES
700
FAT
17g
CARBOHYDRATES
103g
PROTEIN
30g

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INSTRUCTIONS

1
Start the vegetables

Heat 1 tbsp vegetable oil in large nonstick skillet over medium-high heat. Add onion, pepper, sweet potato, and a pinch of salt and pepper. Cook until pepper begins to soften, 1 to 2 minutes. (4-serving meal: use 2 tbsp vegetable oil)

2
Finish the skillet

Add quinoa, broth concentrate, black beans, and 1¼ cups water to skillet with vegetables. Bring to a boil, cover, reduce heat to low, and let simmer until quinoa is cooked and potatoes are tender, 18 to 20 minutes. (4-serving meal: use 2 cups water)

3
Serve

Stir in mojo rojo. Top black bean sweet potato skillet with sour cream, pickled jalapeños, and pepitas. Serve family-style. Enjoy!

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