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One-Skillet Black Beans & Sweet Potatoes with Mojo Rojo
2 or 4 Serving Dinner

One-Skillet Black Beans & Sweet Potatoes

with Mojo Rojo

This high-protein, fiber-packed dinner is as easy to make as it is flavorful. Best of all, you're left with only one dish to wash!

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

Nutrition (per serving)

CALORIES
670
FAT
24g
CARBOHYDRATES
94g
PROTEIN
23g

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INGREDIENTS

  1. 1 yellow onion, peeled and thinly sliced
  2. 1 red bell pepper, trimmed, deseeded and thinly sliced
  3. 1 sweet potato, cut into 1-inch cubes
  4. 1/2 cup white quinoa
  5. 2 tsp vegetable broth concentrate
  6. 6 oz organic black beans
  7. 6 tbsp mojo rojo sauce Spicy
  8. 1/4 cup Treeline® Dairy-Free Sour Cream
  9. 2 oz pickled jalapeños Spicy
  10. 2 tbsp pepitas
  11. 1 tbsp vegetable oil*
  12. Salt*
  13. Pepper*
Allergens: tree nuts (cashew)
Tools: Large nonstick skillet with lid
Cook Time
2 Servings  |  30 min 4 Servings  |  40 min

Nutrition (per serving)

CALORIES
670
FAT
24g
CARBOHYDRATES
94g
PROTEIN
23g

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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-servings: 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-servings: use 2 cups water)

3
Serve

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

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