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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 193.0
  • Total Fat: 3.9 g
  • Cholesterol: 0.9 mg
  • Sodium: 896.9 mg
  • Total Carbs: 28.3 g
  • Dietary Fiber: 6.0 g
  • Protein: 10.9 g

View full nutritional breakdown of Black Bean & Sweet Potato Topping calories by ingredient
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Black Bean & Sweet Potato Topping

Submitted by: 140NFUTURE

Introduction

This is actually from a SparkPeople recipe that I changed slightly. It had chicken in it but since not everyone in the family eats the same portion of meat I didn't want it precalcuated in b/c it wouldn't be accurate.

This is great served with brown rice. I'm serving it over chicken with brown rice and using the leftovers with just rice.

Hope you like it!
This is actually from a SparkPeople recipe that I changed slightly. It had chicken in it but since not everyone in the family eats the same portion of meat I didn't want it precalcuated in b/c it wouldn't be accurate.

This is great served with brown rice. I'm serving it over chicken with brown rice and using the leftovers with just rice.

Hope you like it!

Number of Servings: 5

Ingredients

    1-15.5 oz can black beans
    1-medium onion of choice
    1-15 oz can chicken broth (or veggie broth)
    1-lrg sweet potato or 2-small/med ones
    1-clove garlic
    1-bell pepper of choice (I chose small green one)
    2 oz part skim Mozzarella cheese (shredded or crumbled)
    1 Tbsp Olive Oil

Directions

Microwave sweet potato chunks to soften and partially cook them if you like to speed up the process. Then saute the onion, garlic & pepper in the olive oil (season to taste). Add the chicken broth. When the chicken broth is hot add the sweet potato and black beans. Cook until done to your likeness.

Serve over brown rice or over chicken with brown rice. Crumble the cheese over top of each serving.

Number of Servings: 5

Recipe submitted by SparkPeople user 140NFUTURE.






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Member Ratings For This Recipe

  • I was looking for something like this. This sounds just great I'm going to make it tonight with my paprika chicken and wild rice - 1/13/09

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