Sweet Potato Love with Pinto Beans and Swiss Chard
- Number of Servings: 2
Ingredients
1 medium yellow onion, diced1/2 medium yellow bell pepper1 Tbsp ground cumin powder1/2 cup Pace Medium Picante Sauce1 16-ounce can reduced sodium pinto beans, rinsed and well drained3 cups Swiss chard, cut or torn into small to medium pieces16 ounces sweet potato, baked and peeled then cut into large cubes
1. Preheat oven to 350 degrees F. Pierce sweet potato several times so it can release steam during the baking process (and not explode in your oven). Wrap sweet potato in aluminum foil, place on a baking sheet, and bake until you can easily insert a tester into its soft flesh. Depending on the size and age of the sweet potato, this can take 45 minutes to well over an hour. Remove from oven and let cool. Peel when cool enough to handle safely.
2. Put onion in hot skillet. Reduce heat to medium, stir until turning opaque. Add bell pepper, and cook until beginning to turn soft.
3. Add cumin. Stir until fragrant and coating onions and bell pepper - be careful not to burn it. Add picante sauce. Stir well.
4. Add pinto beans. Stir mixture carefully; try not to break the beans. Cook about 3 minutes.
5. Add Swiss chard. Cover pan and cook about 5 minutes, until chard is wilted.
6. While chard is cooking, cut sweet potato into largish cubes and place on 2 large plates or pasta bowls (my preference). Reheat sweet potato if it is cold.
5. Check Swiss chard and bean mixture to be sure the greens are wilted but not overcooked. Remove pan from heat.
6. Top sweet potato with Swiss chard and bean mixture, dividing it evenly between the 2 plates or bowls.
Serving Size: Makes 2 hearty servings
2. Put onion in hot skillet. Reduce heat to medium, stir until turning opaque. Add bell pepper, and cook until beginning to turn soft.
3. Add cumin. Stir until fragrant and coating onions and bell pepper - be careful not to burn it. Add picante sauce. Stir well.
4. Add pinto beans. Stir mixture carefully; try not to break the beans. Cook about 3 minutes.
5. Add Swiss chard. Cover pan and cook about 5 minutes, until chard is wilted.
6. While chard is cooking, cut sweet potato into largish cubes and place on 2 large plates or pasta bowls (my preference). Reheat sweet potato if it is cold.
5. Check Swiss chard and bean mixture to be sure the greens are wilted but not overcooked. Remove pan from heat.
6. Top sweet potato with Swiss chard and bean mixture, dividing it evenly between the 2 plates or bowls.
Serving Size: Makes 2 hearty servings
Nutritional Info Amount Per Serving
- Calories: 594.7
- Total Fat: 0.9 g
- Cholesterol: 0.0 mg
- Sodium: 1,334.3 mg
- Total Carbs: 134.1 g
- Dietary Fiber: 31.9 g
- Protein: 24.2 g
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