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Smokey Black Bean Bowl

Shopping List

  • 2 tbsp. extra virgin olive oil
  • 1 medium onion, finely chopped
  • 1 medium bell pepper (any color), chopped
  • 1 bag sweet potato ribbons (or approx. 1 sweet potato peeled/chopped into .5 in cubes)
  • 1/4 c. tomato paste
  • 3 cloves garlic, pressed or mashed
  • 2 tsp. ground cumin
  • 1 tsp. Smoked paprika
  • 1/2 cup lower-sodium vegetable broth
  • 2 cans (15 oz. each) black beans, drained and rinsed
  • 1 cup frozen corn
  • Salt & Pepper, to taste
  • Avocado chunks or guacamole and cilantro leaves, for serving
  • 4-6 Lime wedges and Mexican cheese, for serving (if desired)

 

Instructions

  1. In larger (12in+) skillet, heat oil on medium-high. Add onion. Sauté until translucent, stirring occasionally. Add bell pepper, sweet potato, tomato paste, garlic, and cumin and paprika. Cook, stirring, 6-8 minutes or until sweet potatoes are soft. If there’s not enough liquid, add a bit of broth.
  2. Stir in black beans and corn, mix well and cook until corn is heated through. Add 1/4 cup broth, stirring well and scraping up any browned bits. Season to taste with salt and pepper.
  3. Divide mixture among 4 bowls. Serve with avocado, cilantro, lime wedges, and Mexican cheese (if desired).
  4. Enjoy!