Makes: 6 Servings
Prep time: 20 minutes
Cook time: 40 minutes
This hearty main dish combines the sweetness of orange sweet potatoes and the robustness of black beans, with the surprise addition of Swiss chard and a light touch of cumin. Serve over brown rice or whole-wheat couscous for a warm delight!
- 2 tablespoons vegetable oil
- small pepper Dried New Mexican chili pepper, whole
- 1 1/4 cups Fresh onions, peeled, diced
- 1 teaspoon ground cumin
- 1 1/2 cups Fresh sweet potatoes, peeled, cubed 1/2"
- 6 cups Canned low-sodium black beans, drained, rinsed
- 3/4 cup orange juice
- 1 cup Low-sodium chicken stock
- 1 tablespoon red wine vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 4 cups Fresh Swiss chard, no stems, chopped
- Heat vegetable oil in a large pot. Cook chili pepper and onions for 1-2 minutes.
- Add cumin and cook for 2 minutes..
- Add sweet potatoes, black beans, orange juice, and chicken stock. Bring to a boil. Cover and reduce heat to low. Simmer for 20 minutes or until the potatoes are tender.
- Remove chili pepper and discard.
- Add vinegar, salt, and pepper.
- Add Swiss chard. Cover and continue cooking until Swiss chard is tender. Serve hot.
May serve over brown rice or whole-wheat couscous.
1 cup provides:
Legume as Meat Alternate: 3 oz equivalent meat alternate, 1/8 cup dark green vegetable, 1/4 cup red/orange vegetable, and 1/4 cup other vegetable.
Legume as Vegetable: 3/4 cup legume vegetable, 1/8 cup dark green vegetable, 1/4 cup red/orange vegetable, and 1/4 cup other vegetable.
Legume vegetable can be counted as either a meat alternate or as a legume vegetable but not as both simultaneously.
Source: Recipes for Healthy Kids Cookbook for Homes
Total Fat 4 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 536 mg
Total Carbohydrate 43 g
Dietary Fiber 12 g
Total Sugars 8 g
Added Sugars included N/A
Protein 10 g
Vitamin D 0 IU
Calcium 103 mg
Iron 4 mg
Potassium 974 mg