One Pot Mexican Black Bean Sweet Potato Quinoa

Ingredients

 

2 tablespoons extra virgin olive oil
1 medium yellow onion, chopped
1 small sweet potato, peeled and chopped into ½" chunks
2 cloves garlic, minced
1 red bell pepper, seeded and chopped
1 yellow bell pepper, seeded and chopped
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 cup uncooked quinoa, rinsed
(1) 14.5 oz. can Hunt's No Salt Added Petite Diced Tomatoes
(1) 10 oz. can RO*TEL Mild Diced Tomatoes and Chilies
(1) 15 oz. can black beans, rinsed and drained
1½ cups vegetable stock or water
juice of 1 large lime
¼ cup fresh chopped cilantro
Extra cilantro and lime wedges, avocado, or cheese for serving, optional

 

Instructions

 

Heat the olive oil in large skillet over medium heat. Add the onion and saute 5 minutes. Add the sweet potato and saute until the onion is softened, 3-4 minutes longer. Add the garlic and bell peppers, and saute 2 minutes, then add the spices and saute 30 seconds longer.

Add the quinoa, both cans of diced tomatoes, black beans, and vegetable stock 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.

Add the lime juice, cilantro, and season with salt and pepper to taste.
Garnish with the extra cilantro, lime, avocado, or cheese.