Ingredients

The following ingredients have 7 Servings
  • 2 tablespoons extra virgin olive oil
  • 1 medium yellow onion (chopped)
  • 1 small sweet potato (peeled and chopped into 1/2" chunks)
  • 2 cloves garlic (minced)
  • 1 red bell pepper (seeded and chopped)
  • 1 yellow bell pepper (seeded and chopped)
  • 1.5 tablespoons homemade taco seasoning
  • 1 cup uncooked quinoa (rinsed (be sure to rinse the quinoa or it may have a bitter flavor!))
  • 14.5 ounces Hunt's No Salt Added Petite Diced Tomatoes
  • 10 ounces RO*TEL Mild Diced Tomatoes and Chilies
  • 15 ounces black beans ( rinsed and drained)
  • 1 1/2 cups low sodium vegetable stock or water
  • 1 lime (juiced)
  • 1/4 cup fresh chopped cilantro
  • Extra cilantro and lime wedges (avocado, or cheese for serving, optional)

Instruction

  • Heat the olive oil in large skillet over medium heat. Add the onion and sauté 5 minutes.
  • Add the sweet potato and sauté 3-4 minutes longer. Add the garlic and bell peppers, cook 2 minutes, then add the spices and cook 30 seconds longer.
  • Add the quinoa, both cans of diced tomatoes, black beans, and vegetable stock or water and stir to combine. Bring to a boil, then reduce heat to medium low. Cover and cook for 20 minutes, or until the quinoa has absorbed most of the liquid.
  • Remove from heat and add the lime juice, cilantro, and season with salt and pepper to taste. Serve with garnishes, if desired, and enjoy!