Serves: 8 (2 cup servings)
2 1/2 cups cubed sweet potatoes, parboil them while you cut up the rest of the ingredients
1 large sweet onion, chopped
2 garlic cloves, chopped fine
1 jalapeno pepper, chopped
1 large red pepper, chopped
1 16 oz. jar of salsa (I used Guy Fieri's Chipotle, again)
1/2 tablespoon cumin
2--14.5 oz. can of black beans, drained & rinsed
6 cups of low-sodium vegetable broth (use 8 cups if you like a thinner soup)
1/3 cup Better'n Peanut Butter (low-fat), or PB2 equivalent, prepared, or real peanut butter
1 bag of TJ's frozen brown rice, microwaved (2 cups cooked brown rice)
Optional: Add 1 1/2 cups of frozen roasted corn
Parboil the cut up sweet potatoes as you cut up the rest of the vegetables!
Saute all the vegetables, with sweet potatoes for 5-7 minutes, until soft
Add salsa, cumin, black beans, & broth. Bring to a boil, then simmer for 10 minutes
Add in peanut butter. Whisk well.
Add in rice & cook 2 minutes longer.
This is loaded with nutrients!
Serves 8--2 cup generous servings
Healthy Librarian's Sis
Spicy Mexican Sweet Potato Black Bean-2 cups
Serving Size: 1 serving
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