Follow these steps for perfect results
olive oil
sweet potato
diced peeled
fresh oregano
chopped
kosher salt
ground cumin
ground cinnamon
ground red pepper
garlic
minced
water
green beans
trimmed and cut into 1-inch pieces
adobo sauce
black beans
rinsed and drained
queso fresco
crumbled
pumpkinseed kernels
unsalted
plum tomato
seeded and diced
Heat a large skillet over medium-high heat.
Add olive oil to the pan and swirl to coat.
Add diced sweet potato, chopped fresh oregano, and 1/2 teaspoon of kosher salt to the skillet.
Cook for 3 minutes, stirring occasionally.
Add ground cumin, ground cinnamon, ground red pepper, and minced garlic to the skillet.
Cook for 1 minute.
Add 1/2 cup of water, cover the skillet, reduce heat to low, and cook for 5 minutes.
Uncover the skillet and cook for 2 minutes.
Remove the skillet from heat.
Bring the remaining 3/4 cup of water to a boil in a saucepan.
Add the remaining 1/4 teaspoon of kosher salt and green beans to the boiling water.
Cook for 4 minutes.
Stir in adobo sauce and rinsed black beans.
Place 1/2 cup of the potato mixture in each of 4 shallow bowls.
Top each bowl with 1/2 cup of the bean mixture, 2 tablespoons of crumbled queso fresco, 1 tablespoon of pumpkinseed kernels, and 1 tablespoon of diced plum tomato.
Expert advice for the best results
Adjust the amount of red pepper to your desired level of spiciness.
For a smoky flavor, add a pinch of smoked paprika.
Roast the sweet potatoes for extra depth of flavor.
Add corn for sweetness and a pop of color.
Everything you need to know before you start
5 minutes
The sweet potato mixture can be made ahead of time and stored in the refrigerator for up to 2 days.
Serve in a colorful bowl and garnish with fresh cilantro.
Serve as a side dish with grilled chicken or fish.
Serve as a main course with a side of rice or quinoa.
Serve as a topping for toast or crackers.
Complements the spice and savory flavors
Balances the spice and adds a refreshing touch
Discover the story behind this recipe
Inspired by traditional Mexican flavors and ingredients.
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