Southwestern Sweet Potato Stew
Tortilla Chips and Guacamole
Ingredients
- 1 (10.8-oz) pkg frozen seasoned Southwestern corn
- 1½ (32-oz) cartons less sodium vegetable broth
- 2 (10-oz) cans diced tomatoes with green chilies
- 2 (15-oz) cans less sodium black beans, rinsed and drained
- 1 (16-oz) pkg peeled, cubed sweet potatoes
Instructions
- Coat a Dutch oven with cooking spray; heat over medium heat. Add corn; cook, stirring often, 4 minutes.
- Add broth, tomatoes, beans, and potatoes; bring to a boil. Reduce heat; cover, and simmer 15 minutes or until potatoes are tender. Season with salt and pepper, if desired.
Side Dish Ingredients
- 1 (8-oz) container guacamole
- 1 (11-oz) pkg tortilla chips
Side Dish Instructions
- Serve guacamole with chips.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
289
|
321
|
610
|
| Fat (g) | 2 | 17 | 19 |
| Sat. Fat (g) | 0 | 3 | 3 |
| Protein (g) | 10 | 5 | 15 |
| Carb (g) | 58 | 39 | 97 |
| Fiber (g) | 10 | 5 | 15 |
| Sodium (mg) | 1080 | 303 | 1383 |
| T. Sugs (g) | 13 | 0 | 13 |
| A. Sugs (g) | 3 | 0 | 3 |
30 Minute Meals Meal Plan
This recipe selected from the eMeals 30 Minute Meals Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
