Sweet Potato and Black Bean Stew
Tortilla Chips with Salsa
Ingredients
- 1 (12-oz) sweet potato, peeled and chopped
- 1½ cups chopped onion
- ½ Tbsp olive oil
- 1 Tbsp chili powder
- 1 clove garlic, minced
- 2 tsp ground cumin
- ¼ tsp salt
- 3 cups vegetable broth
- 1 (14.5-oz) can no-salt-added diced tomatoes
- 1 (15-oz) can no-salt-added black beans, drained and rinsed
Instructions
- Cook potato and onion in hot oil in a Dutch oven or large saucepan over medium-high heat 5 minutes, stirring occasionally.
- Add chili powder, garlic, cumin, and salt; cook 1 minute. Add broth, tomatoes, and beans; bring to a boil.
- Reduce heat; partially cover, and simmer 20 minutes or until potatoes are tender.
Side Dish Ingredients
- ½ (7-oz) pkg whole-grain tortilla chips
- ½ cup refrigerated salsa
Side Dish Instructions
- Serve chips with salsa.
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