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

Black Bean-Sweet Potato Skillet

with Mojo Rojo & Pepitas

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

Nutrition (per serving)

CALORIES
620
FAT
17g
CARBOHYDRATES
82g
PROTEIN
27g

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INGREDIENTS

  1. fajita vegetable blend
  2. sweet potato
  3. white quinoa
  4. vegetable broth concentrate
  5. black beans, drained
  6. mojo rojo sauce Spicy
  7. treeline
  8. pickled jalapeños
  9. pepitas
  10. vegetable oil
  11. 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

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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!

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