Ingedients
2 teaspoons extra-virgin olive oil
1 small onion, finely diced
1 small sweet potato, peeled and diced
2 cloves garlic, minced
1 tablespoon chili powder
2 teaspoons ground cumin
1/4 teaspoon ground chipotle chile, (see Note)
⅛ teaspoon salt, or to taste
1 ⅓ cups water
1 15-ounce can black beans, rinsed
1 cup canned diced tomatoes
2 teaspoons lime juice
2 tablespoons chopped fresh cilantro
Instructions
Step 1
Heat oil in a large saucepan over medium-high heat. Add onion and potato and cook, stirring often, until the onion is slightly softened, about 4 minutes. Add garlic, chili powder, cumin, chipotle and salt and cook, stirring constantly, until fragrant, about 30 seconds. Add water, bring to a simmer, cover, reduce heat to maintain a gentle simmer and cook until the potato is tender, 10 to 12 minutes. Add beans, tomatoes and lime juice; increase heat to high and return to a simmer, stirring often. Reduce heat to maintain a simmer and cook until slightly reduced, about 4 minutes. Remove from the heat and stir in cilantro.
Serving Size: 2 Cups
Per Serving: 365 calories; 6.5 g total fat; 1 g saturated fat; 629 mg sodium. 1301 mg potassium; 67 g carbohydrates; 17.6 g fiber; 16 g sugar; 13.6 g protein; 20737 IU vitamin a iu; 28 mg vitamin c; 125 mcg folate; 187 mg calcium; 6 mg iron; 58 mg magnesium; 1 mg thiamin;
Exchanges:
4 Starch, 1 1/2 Vegetable, 1 Fat
Source: Eating Well
