Sweet Potatoes with Black Bean Chili & Cilantro-Lime Slaw
Sweet Potatoes with Black Bean Chili & Cilantro-Lime Slaw is a tasty and satisfying all-in-one MIND Diet or Meatless Monday meal.
Notes
Make this a 30-minute meal by substituting frozen roasted sweet potatoes chunks for the baked sweet potatoes. Cook frozen sweet potatoes according to package directions, then top with chili and slaw.
Ingredients
Ingredients:
- 4 medium sweet potatoes
- 1/2 red onion
- 1/2 cup cilantro
- 1 lime
- 3 cloves garlic
- 1 tablespoon chipotle chile in adobo sauce use less for less heat
- 1 tablespoon chili powder
- 1 teaspoon oregano
- 8 ounces coleslaw mix
- Kosher salt
- 1 tablespoon avocado oil
- 1 15- oz can low-sodium black beans undrained
- 1 14.5- oz can diced tomatoes and green chiles drained
Instructions
Instructions:
- Preheat oven to 425 °F. While oven is heating, prick sweet potatoes all over with a fork. Microwave potatoes for 3 minutes. Carefully rotate potatoes. Repeat 2 more times, for 9 minutes total.
- While potatoes are in microwave, chop the red onion and cilantro. Cut the lime in half. Dice the garlic and chipotle chile; combine with chili powder and oregano in small bowl.
- When potatoes are done microwaving, place on a baking sheet lined with aluminum foil or parchment paper. Roast until tender, about 30-40 minutes. Let cool about 10 minutes.
- While potatoes are baking, place the coleslaw mix in a small bowl. Add the juice from 1 lime half and the cilantro. Season with a pinch of salt. Mix well and set aside.
- Heat oil in a medium saucepan over medium. Add onion and cook until softened, stirring occasionally, about 3-5 minutes. Add garlic, chili powder, oregano, and chipotle chile; cook until fragrant, about 30 seconds, and stir. Add beans with liquid, tomatoes, and 1/4 teaspoon salt.
- Bring chili to a simmer. Reduce heat to medium-low and simmer until thickened, about 15 minutes. Remove from heat and add juice from remaining lime half.
- Halve sweet potatoes lengthwise. Fluff with a fork, lightly sprinkle with salt, and fill with chili. Top with slaw and serve.