Ingredients with Measurements:
- 2 medium sweet potatoes, peeled and diced
- 1 can black beans, drained and rinsed
- 1 red bell pepper, diced
- 1 small red onion, diced
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 4 cups cooked white rice
- 1 avocado, sliced
- 1 lime, cut into wedges
- Fresh cilantro leaves for garnish
Special equipment needed:
- Large skillet
- Wooden spoon
Step-by-step instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the sweet potatoes and cook for 5-7 minutes, stirring occasionally, until they start to soften.
3. Add the red bell pepper, red onion, and garlic to the skillet and cook for another 5 minutes, until the vegetables are tender.
4. Add the black beans, cumin, smoked paprika, salt, and pepper to the skillet and stir to combine.
5. Cook for 2-3 minutes, until the beans are heated through.
6. Serve the sweet potato and black bean mixture over a bed of cooked white rice.
7. Top with sliced avocado, fresh cilantro leaves, and a squeeze of lime juice.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 450
Total fat: 12g
Saturated fat: 2g
Cholesterol: 0mg
Sodium: 300mg
Total carbohydrates: 77g
Dietary fiber: 12g
Sugar: 5g
Protein: 11g
Substitutions for ingredients:
- You can use any type of bell pepper instead of red bell pepper.
- You can use any type of onion instead of red onion.
- You can use any type of rice instead of white rice.
Variations:
- You can add some chopped jalapeno pepper for a spicy kick.
- You can add some diced tomatoes for extra flavor.
- You can add some shredded cheese on top for a cheesy twist.
Tips and tricks:
- Make sure to dice the sweet potatoes into small pieces to ensure they cook evenly.
- You can cook the rice ahead of time and reheat it when ready to serve.
- You can also make this recipe ahead of time and reheat it in the skillet before serving.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the leftovers in the microwave or in a skillet over medium heat until heated through.
Presentation ideas:
- Serve the sweet potato and black bean mixture over a bed of cooked white rice on a large platter.
- Garnish with sliced avocado, fresh cilantro leaves, and a squeeze of lime juice.
Garnishes:
- Sliced avocado
- Fresh cilantro leaves
- Lime wedges
Pairings:
- Serve with a side of tortilla chips and salsa for a Mexican-inspired meal.
- Serve with a side of roasted vegetables for a healthy twist.
Suggested side dishes:
- Tortilla chips and salsa
- Roasted vegetables
Troubleshooting advice:
- If the sweet potatoes are not cooking through, cover the skillet with a lid and cook for a few more minutes until tender.
Food safety advice:
- Make sure to wash all vegetables before using them.
- Store any leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Trancapecho is a traditional Costa Rican dish made with rice, beans, and vegetables.
Flavor profiles:
- This dish is sweet and savory with a smoky flavor from the smoked paprika.
Serving suggestions:
- Serve this dish as a main course for a vegetarian meal.
- This dish can also be served as a side dish for a larger meal.
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Region: Mexican