Best Southwestern Sweet Potatoes And Black Beans Recipes

BLACK BEAN-SWEET POTATO SKILLET

Black Bean-Sweet Potato Skillet image

My fiancé loves sweet potatoes. By adding black beans, I came up with a nutritionally complete main dish. Its bright orange and black color makes it fun for Halloween. -April Strevell, Red Bank, New Jersey

Provided by Taste of Home

Categories Dinner

Time 55m

Yield 5 servings.

Number Of Ingredients 9

Ingredients

1 medium onion, chopped
1 tablespoon olive oil
2 cans (15 ounces each) black beans, rinsed and drained
2 medium sweet potatoes, peeled and finely chopped
1 can (14-1/2 ounces) vegetable broth
1 teaspoon minced chipotle pepper in adobo sauce
1/4 teaspoon pepper
1/4 teaspoon ground cinnamon
1-1/4 cups uncooked couscous

Steps:

In a large skillet, saute onion in oil until tender. Add the beans, sweet potatoes, broth, chipotle, pepper and cinnamon., Bring to a boil. Reduce heat; cover and simmer for 25 minutes. Uncover and simmer 5-10 minutes longer or until potatoes are very tender and mixture is thickened, stirring occasionally., Meanwhile, cook couscous according to package directions. Serve with black bean mixture.

Nutrition Facts : Calories 294 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 727mg sodium, Carbohydrate 54g carbohydrate (9g sugars, Fiber 10g fiber), Protein 12g protein.

SOUTHWESTERN SWEET POTATOES AND BLACK BEANS

Southwestern Sweet Potatoes and Black Beans image

This is my modified version of "Sweet Potatoes with Warm Black Bean Salad" (a recipe from Eatingwell.com). A great vegetarian dinner or side dish to grilled meats. I added a bit more spice to the original recipe and we love it.

Provided by kitty.rock

Categories Yam/Sweet Potato

Time 1h5m

Yield 2 serving(s)

Number Of Ingredients 13

Ingredients

2 medium sweet potatoes
1 tablespoon extra-virgin olive oil
1 small onion, finely diced
1 (15 ounce) can black beans, drained and rinsed
1 (10 ounce) can Rotel tomatoes & chilies
1/4-1/2 teaspoon red pepper flakes
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon ground coriander
1/2 teaspoon sea salt
4 tablespoons reduced-fat sour cream (optional) or 4 tablespoons nonfat sour cream (optional)
4 tablespoons chopped fresh cilantro (optional)
4 tablespoons chopped fresh chives (optional)

Steps:

Scrub and dry sweet potatoes.Prick each potato with a fork in several places. Wrap in foil and bake in a 375 degree oven for 50-60 minutes or until tender all the way through.
Meanwhile, in a small sauce pan, saute onion in olive oil until clear. Add black beans, Rotel, cumin, paprika, coriander, salt and red pepper flakes. Simmer bean mixture on medium heat for about 15 minutes.
Remove potatoes from oven, unwrap and slice potatoes lengthwise, making several cuts. Then slice crosswise, making a cross-hatch pattern, opening up the potato. Spoon half of the bean mixture onto each potato.
Top each potato with a 1-2 tablespoons of sour cream and sprinkle with cilantro or chives, if desired.

Nutrition Facts : Calories 417, Fat 8.2, SaturatedFat 1.2, Sodium 1226.6, Carbohydrate 72.1, Fiber 18.4, Sugar 7, Protein 17.4

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