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!
INGREDIENTS
- 1 yellow onion, peeled and thinly sliced
- 1 red bell pepper, thinly sliced
- 6 oz sweet potato, cut into 1-inch cubes
- 1/2 cup white quinoa
- 2 tsp vegetable broth concentrate
- 13.4 oz black beans, drained and rinsed
- 6 tbsp mojo rojo sauce
- 2 oz Treeline® Dairy-Free Sour Cream
- 2 oz pickled jalapeños
- 2 tbsp pumpkin seeds
- 1 tbsp vegetable oil*
- Salt*
- Pepper*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
- ~This recipe has a spicy ingredient! For low-heat, use spicy ingredients as instructed. For no-heat, omit them entirely.~
INSTRUCTIONS
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)
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)
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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Black Bean Sweet Potato Skillet with Mojo Rojo & Pepitas
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