Black Bean Sweet Potato Stew: Your Ultimate Cozy Comfort!
Sweet potato stew: savor this hearty and wholesome black bean and sweet potato stew. Perfect for a cozy, plant-based meal any day of the week.
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion (diced)
- 2 lb sweet potatoes (peeled and chopped)
- 4-5 garlic cloves (minced)
- 2 tablespoons taco seasoning
- 3/4 teaspoon kosher sea salt
- 30 ounces black beans (drained and rinsed, 2 cans )
- 14.5 ounces diced tomatoes (one can )
- 1 1/2 cups vegetable stock
- 2 limes (juice of)
Instructions
- Heat the olive oil in a Dutch oven pot over medium-high heat.
- Sauté the diced yellow onion for 3-4 minutes, then stir in the chopped sweet potatoes, minced garlic cloves, and seasonings (taco seasoning and kosher sea salt). Sauté, stirring frequently for 1 minute, to allow the flavors to develop.
- Add in the black beans, diced tomatoes, and vegetable stock. Bring the stew to a boil, then reduce to a low. Partially cover with a lid and simmer for 20-25 minutes or until the potatoes are tender.
- Meanwhile, in a small bowl, whisk the juiced limes and 2 tablespoons gluten-free flour until no visible lumps. Over the last 5 minutes of cooking the stew, stir in the lime-flour mixture. This will help the sauce to thicken and give it a nice silky texture.
- Allow the stew to cool for a bit, then garnish with fresh cilantro and serve with sliced avocado, lime wedges, sour cream, or cheddar cheese.
Notes
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.