Cheesy Sweet Potato & Black Bean Casserole

   

Ingredients

1 tbsp extra-virgin olive oil

1 ¼ pounds ( 500 gm) sweet potatoes, peeled and cut into 1/2-inch cubes

2 tsp chili powder

1 tsp cumin pdr

¼ tsp kosher salt

¼ tsp  pepper pdr

1 (14.5 ounce) can fire-roasted diced tomatoes, drained

1 (4 ounce) can mild diced green chilies, drained

1 (15 ounce) can no-salt-added black beans, rinsed

¾ cup canned no-salt-added sweet corn, drained

1 ¼ cups shredded sharp Cheddar cheese, divided

2 scallions, thinly sliced

¼ cup roughly chopped fresh cilantro

1 lime, cut into 6 wedges

 

Preparations

Preheat oven to 400°F. Coat a 9-by-13-inch baking dish with cooking spray. 

Heat oil in a large nonstick skillet over medium heat. Add sweet potatoes; cook, stirring occasionally, until just tender on the outside, 10 to 12 minutes. Add chili powder, cumin, salt and pepper; cook, stirring constantly, until fragrant, about 30 seconds. Stir in tomatoes and green chilies; cook, stirring occasionally, for 1 minute. Remove from heat; stir in black beans, corn and 3/4 cup cheese.  

Transfer the mixture to the prepared baking dish. Scatter the remaining 1/2 cup cheese on top. Cover the baking dish with foil; bake for 15 minutes. Remove the foil; bake until the sweet potatoes are tender and the cheese is melted and bubbly, 8 to 10 minutes. Top with scallions and cilantro. Serve with lime wedges. 

 

 

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20-Minute Chickpea Soup

Ingredients

2 tbsp extra-virgin olive oil

1 medium yellow onion, chopped (about 1½ cups)

3 large cloves garlic, finely chopped (about 2 tbsp)

2 tbsp no-salt-added taco seasoning

⅛ tsp salt

4 cups vegetable broth

2 (15-ounce) cans no-salt-added chickpeas, rinsed (about 3 cups

2 small sweet potatoes, scrubbed and chopped (about 2 cups)

1 (14.5-ounce) can no-salt-added fire-roasted diced tomatoes

1 (8-ounce) package cream cheese, softened

1 (5-ounce) package baby spinach (about 5 packed cups)

Fresh cilantro leaves for garnish (optional)

Tri-colored tortilla strips for garnish (optional)

Preparations

Heat 2 tablespoons oil in a large saucepan over high heat. Add chopped onion, chopped garlic, 2 tablespoons taco seasoning and ⅛ teaspoon salt. Cook, stirring often, until fragrant and the onion starts to soften, 3 to 5 minutes.

Stir in 4 cups broth, the rinsed chickpeas, chopped sweet potatoes and diced tomatoes. Cover and bring to a boil over high heat. Reduce heat to maintain a lively simmer; cook, covered and stirring occasionally, until the sweet potatoes are tender, 8 to 10 minutes.

Stir in the softened cream cheese; return to a lively simmer. Stir in 5 ounces baby spinach; cook until wilted.

Divide the soup among 6 bowls. Garnish with cilantro and tortilla strips, if desired. 

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs