Sweet Potato Refried Beans with Chili
Equipment
- 1 large skillet
- 1 Medium saucepan
- 1 Wooden spoon
- 1 potato masher
- 1 Knife
- 1 Cutting board
Ingredients
- 2 tablespoon olive oil
- 1 medium onion diced
- 2 clove garlic minced
- 1 medium sweet potato peeled and diced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 can black beans 15 ounces, drained and rinsed
- 1 cup vegetable broth
- salt and pepper to taste
- 1 tablespoon lime juice
- 2 tablespoon fresh cilantro chopped
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Add the diced onion and minced garlic, and sauté until the onion is translucent.
- Stir in the diced sweet potato, cumin, and chili powder, and cook for about 5 minutes.
- Add the black beans and vegetable broth to the skillet, and bring to a simmer.
- Reduce the heat to low, cover, and cook for 20 minutes or until the sweet potatoes are tender.
- Use a potato masher to mash the mixture until it reaches your desired consistency.
- Season with salt and pepper to taste.
- Stir in the lime juice and chopped cilantro.
- Let the refried beans rest for 5 minutes before serving.
Notes
For an extra kick, you can add a pinch of cayenne pepper or a diced jalapeño to the mix. If you prefer a smoother texture, use an immersion blender instead of a potato masher. Serve these sweet potato refried beans with warm tortillas, or as a side with your favorite Mexican dishes. Adjust the seasoning to your taste and feel free to add more lime juice or cilantro for added freshness.
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