Description
Hearty spiced sweet potato and black bean stew delivers a comforting Mexican-inspired culinary journey with robust flavors and nourishing ingredients. Rich with warm spices and wholesome vegetables, you’ll savor each spoonful of this satisfying one-pot meal.
Ingredients
Scale
Main Ingredients:
- 2 medium sweet potatoes, peeled and cubed
- 1 1/2 cups cooked black beans (or 1 can, drained and rinsed)
- 1 1/2 cups canned diced tomatoes
- 2 cups vegetable broth
Vegetables and Aromatics:
- 1 large onion, diced
- 1 bell pepper, diced
- 3 garlic cloves, minced
Spices and Seasonings:
- 1 tablespoon olive oil
- 1 tablespoon tomato paste
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- Salt to taste
- Black pepper to taste
Garnish:
- Fresh cilantro
Instructions
- In a spacious cooking vessel, warm olive oil over moderate temperature, gently sautéing chopped onions and minced garlic until they become translucent and fragrant, approximately 3-4 minutes.
- Introduce diced sweet potatoes and bell peppers into the pot, allowing them to soften and develop subtle caramelization for about 5 minutes.
- Sprinkle in aromatic spices – chili powder, cumin, smoked paprika, and optional cayenne – toasting them briefly to release their intense flavors and enhance the stew’s depth.
- Pour in black beans, diced tomatoes, vegetable broth, and tomato paste, stirring thoroughly to create a harmonious blend of ingredients.
- Elevate the mixture to a rolling boil, then immediately reduce heat to a gentle simmer, covering and allowing the stew to quietly bubble for 20-25 minutes until sweet potatoes reach a tender, yielding consistency.
- Calibrate the seasoning with salt and freshly ground black pepper, adjusting to personal taste preferences.
- Finish the dish by scattering fresh cilantro leaves across the surface, serving the stew piping hot for maximum flavor and comfort.
Notes
- Customize heat levels by adjusting cayenne pepper for spice-sensitive eaters or those wanting extra kick.
- Boost protein content by adding quinoa or diced tofu during last 10 minutes of cooking for a more substantial meal.
- Make recipe gluten-free by ensuring vegetable broth is certified gluten-free and using tamari instead of traditional soy sauce if needed.
- Prep ingredients in advance to reduce cooking time and create a quick weeknight dinner option that can be stored in refrigerator for 3-4 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 180 kcal
- Sugar: 6 g
- Sodium: 320 mg
- Fat: 5 g
- Saturated Fat: 0.7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 7 g
- Protein: 6 g
- Cholesterol: 0 mg