Nutrition Facts
Serving Size– 1 ? cup
Calories: 332.8
Protein: 17g
Total Fat: 16.6g
Fiber: 8.9g
Carbs: 35.5g
Sodium: 733.7mg
Ingredients:
1lb. Sweet potatoes, cubed
1 small onion, chopped
2 garlic cloves, minced
1 tablespoon canola oil
2 red bell peppers, diced
14 oz. can black beans, drained & rinsed
1 cup frozen corn, thawed
2 large tomatoes, diced
1 tablespoon cumin, divided
1/2 tablespoon taco seasoning, divided
1 teaspoon salt, divided
1/2 lime, juice only
1 cup Colby jack cheese, shredded
2 medium avocados, diced
2 green onions, chopped
1/3 cup cilantro, chopped
Non-fat plain yogurt & salsa, optional
Directions:
Preheat the skillet on medium-high heat and add canola oil, spreading with a spatula. Add sweet potatoes, 1/2 tbsp cumin, and 1/2 tsp salt and cook for 5 minutes. Add onion, garlic, bell peppers and cook for 3 minutes. Add black beans and corn, cook for 2 more minutes. Add tomatoes, remaining cumin and salt, taco seasoning, and stir. Bring to a boil, reduce heat to low, and cook covered for 15 minutes. Potatoes should be soft. Squeeze lime juice on top and sprinkle with cheese; broil on high for 5 minutes. Top with avocado, onions, and cilantro. Serve warm with yogurt and salsa as toppings! Serves 6.
Recipe adapted from: http://ifoodreal.com
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