Black Bean-Sweet Potato Skillet
with Mojo Rojo & Pepitas
Get Recipes Delivered
- 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.
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.
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.
Remove the cover and stir in the Mojo Rojo. Top with sour cream, pickled jalapeños, and pepitas. Serve family-style. Enjoy!