
2 Serving
Dinner
Black Bean-Sweet Potato Skillet
with Mojo Rojo & Pepitas
Cook Time
2 Servings | 30 min
Nutrition (per serving)
CALORIES
620
FAT
17g
CARBOHYDRATES
82g
PROTEIN
27g
Get Recipes Delivered
INGREDIENTS
- fajita vegetable blend
- sweet potato
- white quinoa
- vegetable broth concentrate
- black beans, drained
- mojo rojo sauce
- treeline
- pickled jalapeños
- pepitas
- vegetable oil
- salt and pepper
Allergens: tree nut (cashew)
Tools: Large nonstick skillet with lid
Cook Time
2 Servings | 30 min
Nutrition (per serving)
CALORIES
620
FAT
17g
CARBOHYDRATES
82g
PROTEIN
27g
Get Recipes Delivered
INSTRUCTIONS
1
Start the vegetables
Add 1 tbsp vegetable oil to a large nonstick skillet over medium-high heat. Add fajita vegetable blend, sweet potato, and a pinch of salt and pepper. Cook until peppers begin to soften, 1 to 2 minutes.
2
Finish the skillet
Add quinoa, vegetable broth concentrate, black beans, and 1¼ cups water to the skillet. Bring to a boil, cover, reduce heat to low, and let simmer until quinoa is cooked and potatoes are tender, 18 to 20 minutes.
3
Serve
Remove the cover and stir in the Mojo Rojo. Top with sour cream, pickled jalapeños, and pepitas. Serve family-style. Enjoy!
SIMILAR RECIPES
SOLD OUT

2 or 4 Serving
Dinner
Sweet Potato Black Bean Cakes with Poblano Tinga & Avocado
40 Mins
/
620 Calories
SOLD OUT

2 or 4 Serving
Dinner
Stuffed Peppers with Avocado Salad & Tomato Crema
35 Mins
/
630 Calories
SOLD OUT

2 or 4 Serving
Dinner
Root Vegetable Sancocho with Plantains & Mojo Verde Corn
30 Mins
/
550 Calories
SOLD OUT

2 or 4 Serving
Dinner
Chipotle Stewed Swiss Chard Bowl with Black Beans & Spinach Salsa Verde
30 Mins
/
500 Calories
SOLD OUT

2 or 4 Serving
Dinner
Dal Makhani with Brown Basmati Rice & Tomato Chutney
45 Mins
/
630 Calories
SOLD OUT

2 or 4 Serving
Dinner
Sweet Potato Black Bean Tacos with Peach Kimchi & Citrus Aioli
20 Mins
/
790 Calories