Ingredients
- 2 Tblsp. Olive Oil
- 1 Pound Sweet Potatoes Skin on, cut in 1/2 inch dice
- 1 Can Black Beans Drained and rinsed
- 1 Cup Onion Diced
- 3 Cloves Garlic Chopped
- 1 4 Oz. Can Chopped Green Chilies Drained and rinsed
- 1/3 Cup Dried Cranberries Preferably low sugar
- 1 – 2 Tblsp. Chipotle Lime Salad Dressing Or any sweet spicy salad dressing
- 2 Tsp. Smoked Paprika
- 1 Tsp. Cumin
- 2 Ounces Queso Fresco Crumbled, for garnish
Servings:
Instructions
- Heat the olive oil in a large fry pan. Add the sweet potatoes and cook over medium heat for 5-6 minutes. They should be slightly brown.
- Add the onions and garlic and continue to cook for another 3-4 minutes. The onion should begin to soften and brown.
- Add the green chilies and cook for another couple of minutes.
- Add the black beans and the cranberries to the pan and toss to mix. Add the cumin, smoked paprika, and chipotle lime dressing, and toss once more.
- Cook for 5 minutes or so until everything starts to come together. Spoon into 2 shallow bowls and top with the crumbled Queso Fresco.
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