Black Bean Sweet Potato Stew

Name: Black Bean Sweet Potato Stew
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 yellow onion; 2 lb sweet potatoes; 4-5 garlic cloves; 2 tablespoons taco seasoning; 3/4 teaspoon kosher sea salt; 30 ounces black beans; 14.5 ounces diced tomatoes; 1 1/2 cups vegetable stock; 2 limes; 2 tablespoons gluten-free flour; 1/2 bunch fresh cilantro; sliced avocado, lime wedges, sour cream, or cheddar cheese

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5.0

12 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings
4 servings
Calories
271 kcal
Course
Main Course
Cuisine
American

Black Bean Sweet Potato Stew

Deacon Rivera

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Thick and hearty Black Bean Sweet Potato Stew is a vegetarian recipe featuring a blend of colorful vegetables, black beans, and warm taco seasoning, all simmered together to make a comforting and delicious meal.

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Ingredients

Servings

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
2 tablespoons gluten-free flour
1/2 bunch fresh cilantro finely chopped to garnish
sliced avocado, lime wedges, sour cream, or cheddar cheese Optional toppings

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Instructions

Heat the 1 tablespoon olive oil in a Dutch oven pot over medium-high heat.
Sauté the 1 yellow onion (diced) for 3-4 minutes, then stir in the 2 lb sweet potatoes (chopped), 4-5 garlic cloves (minced), and seasonings (2 tablespoons taco seasoning, and 3/4 teaspoon kosher sea salt. Sauté, stirring frequently for 1 minute, to allow the flavors to develop.
Add in the 30 ounces black beans, 14.5 ounces diced tomatoes, and 1 1/2 cups 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 2 limes (juiced) 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 1/2 bunch fresh cilantro and serve with sliced avocado, lime wedges, sour cream, or cheddar cheese

Notes

Leftovers: Store leftovers in an airtight container in the fridge for up to about 4 to 5 days. To reheat, simply pop it in the microwave with a microwave-safe bowl, or feel free to reheat it on the stovetop.
Freezing: Once completely cool, place the stew in freezer-safe containers or resealable gallon-sized freezer bags. It can be frozen for up to 3 months. To thaw, transfer to the fridge and store overnight. When ready to serve, reheat on medium heat on the stovetop.

Nutrition Information

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Serving 1serving Calories 271kcal (14%) Carbohydrates 57g (19%) Protein 5g (10%) Fat 4g (6%) Saturated Fat 1g (5%) Polyunsaturated Fat 0.5g Monounsaturated Fat 3g Sodium 1019mg (42%) Potassium 858mg (25%) Fiber 9g (36%) Sugar 12g (24%) Vitamin A 32566IU (651%) Vitamin C 19mg (21%) Calcium 94mg (9%) Iron 2mg (11%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 271 kcal

% Daily Value*

Serving	1serving
Calories	271kcal	14%
Carbohydrates	57g	19%
Protein	5g	10%
Fat	4g	6%
Saturated Fat	1g	5%
Polyunsaturated Fat	0.5g	3%
Monounsaturated Fat	3g	15%
Sodium	1019mg	42%
Potassium	858mg	18%
Fiber	9g	36%
Sugar	12g	24%
Vitamin A	32566IU	651%
Vitamin C	19mg	21%
Calcium	94mg	9%
Iron	2mg	11%