0 from 12 votes
Black Bean Sweet Potato Stew
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.
Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 4 servings
Calories: 271 kcal
Course:
Main Course
Cuisine:
American
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
- 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
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
Cup of Yum
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
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
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.