Ingredients
4
4 servings
- •1 sweet potato, peeled and diced
- •1 yellow onion
- •2 tablespoons grapeseed oil, divided
- •1 (15 ounce) can black beans, rinsed and drained
- •1 (1 ounce) package taco seasoning mix, divided
- •0.5 cup fire-roasted diced tomatoes
- •0.5 poblano pepper, sliced
- •1 red bell pepper, sliced
- •4 cups hot cooked rice
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Place sweet potatoes on a cooking sheet and spread evenly.
- Roast sweet potatoes in the preheated oven until tender, 15 to 20 minutes. Set aside and let cool.
- Meanwhile, slice 1/2 of the yellow onion and set aside; chop remaining half.
- Heat 1 tablespoon grapeseed oil in a pot over medium-high heat. Add chopped onions and cook for 2 to 3 minutes. Add beans and 1/2 taco seasoning packet and mix well. Add fire-roasted tomatoes, reduce heat to low, and simmer beans for 15 minutes.
- At the same time, heat remaining grapeseed oil in a skillet over medium heat. Add sliced yellow onions, poblano, and red bell pepper. Mix well and add remaining taco seasoning packet; stir to combine the flavor. Cook mixture for 5 to 7 minutes.
- Add cooked rice to a bowl, then add the roasted sweet potatoes, black bean mixture, and sautéed onions, poblano, and red bell peppers.
Nutritional Facts
Per 4 servings
- Calories: 362
- Carbohydrate: 62g
- Fat: 8g
- Fiber: 11g
- Protein: 10g
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