Sweet Potato Love with Pinto Beans and Swiss Chard
Nutritional Info
- Servings Per Recipe: 2
- 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
View full nutritional breakdown of Sweet Potato Love with Pinto Beans and Swiss Chard calories by ingredient
Introduction
This is a fabulous brunch, breakfast, dinner, snack - whatever. With its earthy colors and fabulous flavors, this dish is a treat any time of the day. Eat it on its own, or put it in a wrap. It's vegan, but anyone will enjoy it. This is a fabulous brunch, breakfast, dinner, snack - whatever. With its earthy colors and fabulous flavors, this dish is a treat any time of the day. Eat it on its own, or put it in a wrap. It's vegan, but anyone will enjoy it.Number of Servings: 2
Ingredients
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1 medium yellow onion, diced
1/2 medium yellow bell pepper
1 Tbsp ground cumin powder
1/2 cup Pace Medium Picante Sauce
1 16-ounce can reduced sodium pinto beans, rinsed and well drained
3 cups Swiss chard, cut or torn into small to medium pieces
16 ounces sweet potato, baked and peeled then cut into large cubes
Tips
About 40% of sodium is removed from canned beans when they are rinsed. The nutrition stats for this recipe reflect that reduction. Before rinsing, a 16 ounce can of reduced sodium pinto beans (Bush's) contains 280 mg (3.5 servings).
This recipe is easily doubled, which is a nice thing if you want leftovers or are feeding more than 2 hungry folks.
Directions
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