Description
This Loaded Sweet Potato with Kale Slaw recipe features a hearty and flavorful black bean stew simmered with smoky spices and vegetable stock, served with zesty lime juice, fresh cilantro, pico de gallo, and creamy non-dairy sour cream. Perfect for a comforting and nutritious meal that blends bold, spicy flavors with fresh toppings.
Ingredients
Scale
Black Bean Stew
- 3 cans black beans (approximately 4 1/2 cups)
- 3/4 cup salsa (medium or hot)
- 1 1/2 tablespoons chili powder
- 1 1/2 tablespoons smoked paprika
- 1 1/2 tablespoons ground cumin
- 1/2 teaspoon ground black pepper
- 1 1/2 tablespoons dried oregano
- 2 cups vegetable stock
- 2 bay leaves
Suggested Toppings
- Juice of 1 lime
- 1/2 cup fresh cilantro, chopped
- 1/2 cup pico de gallo
- 1/4 cup non-dairy sour cream
Instructions
- Warm the black beans and salsa: In a medium pot over medium heat, combine the black beans with their liquid and the salsa. Heat them gently to begin melding the flavors.
- Add spices: Stir in the ground cumin, chili powder, smoked paprika, black pepper, and dried oregano, evenly coating the beans and salsa mixture with the spices.
- Simmer with vegetable stock and bay leaves: Pour in the vegetable stock and stir to combine. Add the bay leaves, then bring the mixture to a simmer. Let it cook uncovered for 20 minutes, stirring occasionally to let the flavors deepen.
- Blend the stew (optional): Remove the bay leaves. Using an immersion blender or a standard blender, puree the stew until smooth or to your preferred texture. Skip this step if you prefer a chunkier consistency.
- Serve and garnish: Dish the stew into bowls and top each serving with fresh lime juice, chopped cilantro, pico de gallo, and a dollop of non-dairy sour cream for a bright, creamy finish.
Notes
- Add more vegetable stock if the stew is too thick for your liking.
- For extra heat, include jalapeños or a dash of cayenne pepper while cooking.
- Sprinkle pumpkin seeds, sunflower seeds, or vegan cheese on top for added protein and texture.
- Adding a chipotle pepper will enhance the smoky flavor of the stew.
- This stew stores well in the refrigerator for up to 4 days and can be frozen for longer storage.
