
2 Serving
Dinner
Black Bean-Sweet Potato Skillet
with Mojo Rojo & Pepitas
SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
620
FAT
17g
CARBOHYDRATES
82g
PROTEIN
27g
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INGREDIENTS
- 4 oz fajita vegetable blend
- 4 oz sweet potato
- ½ cup white quinoa
- 2 tsp vegetable broth concentrate
- 13.4 oz black beans, drained and rinsed
- 3 oz Mojo Rojo sauce
- 2 oz Treeline® Dairy-Free Sour Cream
- 2 oz pickled jalapeños
- 2 tbsp pepitas
- 1 tbsp vegetable oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition.
Allergens: tree nut (cashew)
Tools: Large nonstick skillet with lid
SERVINGS
2
PREP & COOK TIME
30 min
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!
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