Mexican Sweet Potato and Black Bean Stew with Quinoa and Kale
This stew sort of tastes like deconstructed enchiladas but with a smoky red sauce. It’s got that glorious sweet and savory flavor combo going for it with a subtle, chipotle-induced kick.
Author: Domesticate Me
Extra-Virgin Olive Oil
Chipotle Peppers in Adobo Sauce
Canned Black Beans
Canned Tomato Purée
Low-Sodium Vegetable Stock
Extra-Virgin Olive Oil (1 1/2 Tbsp)
in a medium Dutch oven or heavy-bottomed soup pot over medium heat. When the oil is hot and shimmering, add the
Yellow Onion (1/2)
Garlic (4 cloves)
, and a pinch of
Kosher Salt (to taste)
and cook for about 5 minutes until the onions are very soft and translucent.
Smoked Paprika (1 tsp)
Ground Cumin (3/4 tsp)
and cook for 1 minute to get the spices nice and toasty. Add the
Chipotle Peppers in Adobo Sauce (1)
Adobo Sauce (1 Tbsp)
Sweet Potato (1)
Canned Black Beans (2 1/3 cups)
Canned Tomato Purée (1 2/3 cups)
Low-Sodium Vegetable Stock (3 cups)
to the pot.
Bring to a boil, then lower to a simmer and cook for 15 minutes until the sweet potatoes are beginning to soften.
Stir in the
Quinoa (1/3 cup)
and simmer for 15 minutes more until the grains and sweet potatoes are tender.
Stir in the
Baby Kale (4 cups)
or spinach and the
and cook just until the greens have wilted. Taste and season with extra salt if necessary. Ladle the stew into bowls, garnish with
Goat Cheese (4 Tbsp)
Fresh Cilantro (to taste)
Tortilla Chips (to taste)
Serve piping hot and enjoy!
Nutrition Per Serving
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