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RECIPE
18 INGREDIENTS6 STEPS45min

Mexican Sweet Potato and Black Bean Stew with Quinoa and Kale

5.0
1 Ratings
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.
Mexican Sweet Potato and Black Bean Stew with Quinoa and Kale Recipe | SideChef
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.
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Fulfilled by
Domesticate Me
Serena makes cooking and entertaining accessible and fun, regardless of your kitchen setup/culinary experience.
http://domesticate-me.com
45min
Total Time
$2.16
Cost Per Serving

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
or Spinach
1/2
Lime , juiced
2 oz
Goat Cheese , crumbled
to taste
Fresh Cilantro , chopped
to taste
Tortilla Chips , crumbled
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Nutrition Per Serving

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CALORIES
377
FAT
11.4 g
PROTEIN
19.2 g
CARBS
53.7 g

Cooking Instructions

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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!
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Nutrition Per Serving
Calories
377
% Daily Value*
Fat
11.4 g
15%
Saturated Fat
3.9 g
20%
Trans Fat
0.0 g
--
Cholesterol
11.2 mg
4%
Carbohydrates
53.7 g
20%
Fiber
15.9 g
57%
Sugars
13.6 g
--
Protein
19.2 g
38%
Sodium
481.1 mg
21%
Vitamin D
0.1 µg
0%
Calcium
221.4 mg
17%
Iron
4.8 mg
27%
Potassium
1467.1 mg
31%
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