Vegetarian

Sweet Potatoes Topped with Black Beans and Veggies takes 15 minutes to prepare.

Sweet Potatoes Topped with Black Beans and Veggies takes 60 minutes to cook.

Sweet Potatoes Topped with Black Beans and Veggies makes 4 servings.

The ingredients for Sweet Potatoes Topped with Black Beans and Veggies are:

2 cans black beans (no salt added), rinsed and drained
1/2 pint cherry tomatoes
1 cup onions, chopped
2 cups baby spinach
2 clove garlic, pressed or minced
4 ounces cremini mushrooms, halved and sliced
1/2 bell pepper, diced - I used yellow
1 tsp Massel Salt Reduced All Purpose Vegetable Bouillon & Seasoning
2 tsp ground cumin
1/2 tsp red pepper flakes, adjust quantity according to your preference for heat
1 cup water
2 large sweet potatoes, baked

Here is how you make Sweet Potatoes Topped with Black Beans and Veggies:

1. Scrub sweet potatoes. Pierce each one several times. Wrap each one in foil. Bake at 375 degrees F for 1 hour or until done. 2. Boil water and add to cup containing 1 tsp Massel Salt Reduced All Purpose Vegetable Bouillon & Seasoning. Stir well to make a broth. You may also use packaged or homemade vegetable broth, or you may just plain water.3. Add small amount of broth to a large skillet. Heat. Add onions, and steam sautee until almost soft. Add bell peppers and garlic, and sautee. Add cumin and red pepper flakes. Stir well. Add mushrooms. Continue to cook until all the vegetables are soft, adding more broth as needed. 4. Add black beans. Gently stir into vegetable mixture. Add more broth if needed. Add spinach and tomatoes. Continue cooking until spinach is wilted. Stir well. Turn off heat; remove skillet to a cool burner if you are using an electric stove.5. Peel sweet potatoes. Cut them in half. (If you like the peels and your sweet potatoes are fairly fresh, by all means leave them unpeeled.)6. Place sweet potato in bowl - slice, mash, or cut into a large dice.5. Top with a generous cup of the bean and vegetable mixture.Serving Size:?Makes 4 servings - 1/2 sweet potato topped with 1+ cup vegetable/bean mixture

The nutritional information for Sweet Potatoes Topped with Black Beans and Veggies is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 319.3

• Total Fat: 2.2 g
• Cholesterol: 0.0 mg
• Sodium: 161.4 mg
• Total Carbs: 61.4 g
• Dietary Fiber: 17.2 g
• Protein: 17.2 g