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!
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 yellow onion, peeled and thinly sliced
- 1 red bell pepper, trimmed, deseeded and thinly sliced
- 1 sweet potato, cut into 1-inch cubes
- 1/2 cup white quinoa
- 2 tsp vegetable broth concentrate
- 6 oz organic black beans
- 6 tbsp mojo rojo sauce
- 1/4 cup Treeline® Dairy-Free Sour Cream
- 2 oz pickled jalapeños
- 2 tbsp pepitas
- 1 tbsp vegetable oil*
- Salt*
- 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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