RECIPE
18 INGREDIENTS6 STEPS45MIN

Mexican Sweet Potato and Black Bean Stew with Quinoa and Kale

5.0
1 Ratings
Love This Recipe?
400 Saved
Domesticate Me
Serena makes cooking and entertaining accessible and fun, regardless of your kitchen setup/culinary experience.
GO TO BLOG
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.

45MIN

Total Cooking Time

18

Ingredients
Domesticate Me
Serena makes cooking and entertaining accessible and fun, regardless of your kitchen setup/culinary experience.
GO TO BLOG
Ingredients
US / METRIC
Servings:
4
Serves 4
1 1/2 Tbsp
Extra-Virgin Olive Oil
1/2
Medium Yellow Onion , minced
4 cloves
to taste
3/4 tsp
Ground Cumin
1 Tbsp
Adobo Sauce
1
Large Sweet Potato , cubed
1 3/4 cups
Canned Black Beans
3 cups
Low-Sodium Vegetable Stock
1/3 cup
4 cups
Baby Kale
Spinach
1/2
Lime , juiced
2 oz
Goat Cheese , crumbled
to taste
to taste
Tortilla Chips , crumbled
ADD TO MY SHOPPING LIST

Directions

HIDE IMAGES
Step 1
Heat the 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.
Step 2
Add the Smoked Paprika (1 tsp) and 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 (1 3/4 cups) , Canned Tomato Purée (1 2/3 cups) and Low-Sodium Vegetable Stock (3 cups) to the pot.
Step 3
Bring to a boil, then lower to a simmer and cook for 15 minutes until the sweet potatoes are beginning to soften.
Step 4
Stir in the Quinoa (1/3 cup) and simmer for 15 minutes more until the grains and sweet potatoes are tender.
Step 5
Stir in the Baby Kale (4 cups) or spinach and the Lime (1/2) 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 (2 oz) , Fresh Cilantro (to taste) , and Tortilla Chips (to taste) .
Step 6
Serve piping hot and enjoy!

Share Your Comments

Tap to Rate:
Leave a comment

Tags

VIEW MORE TAGS
400 Saved
You're one smart cookie! 🍪
By using this site, you agree to the use of cookies by SideChef and our partners for analytics and personalized content. ACCEPT
Make cooking easy
Discover personalized recipes, organize your meal plans, shop ingredients, and cook with confidence alongside our FREE, step-by-step cooking app.