Canned black beans are the key pantry staple for this simple, nourishing recipe.
Then it’s just a simple task of measuring spices and opening a few cans.
The cooking is a breeze, too.
Photo: Ali Redmond
Once the dish comes out, it’s topped with scallions and cilantro.
This recipe is all of that and more!
Here are a few of the reasons I make this for my family on repeat.
If you don’t have one of the items listed, swap in something else or leave it out.
I’ve added leftover vegetables, baby spinach and chopped kale with great success.
Simply throw them in during the last minute of cooking the sweet potatoes.
To extend the meal further, serve with a simple side salad along with corn tortillas and salsa!
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