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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 Soy-Free Chef's Choice Less Prep
SERVINGS
PREP & COOK TIME
30 min
CALORIES
620
FAT
17g
CARBOHYDRATES
82g
PROTEIN
27g

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INGREDIENTS

  1. 4 oz fajita vegetable blend
  2. 4 oz sweet potato
  3. ½ cup white quinoa
  4. 2 tsp vegetable broth concentrate
  5. 13.4 oz black beans, drained and rinsed
  6. 3 oz Mojo Rojo sauce
  7. 2 oz Treeline® Dairy-Free Sour Cream
  8. 2 oz pickled jalapeños
  9. 2 tbsp pepitas
  10. 1 tbsp vegetable oil*
  11. Salt and pepper*
  12. *Not included
  13. For full ingredient list, see Nutrition.
Allergens: tree nut (cashew)
Tools: Large nonstick skillet with lid
SERVINGS
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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