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Ingredientes
- 4 lrg Sweet Potatoes
- 1 Tbsp. Extra virgin olive oil
- 2 c. Diced Red Bell Pepper
- 1 1/2 c. Minced onions
- 1 Tbsp. Chopped garlic
- 1 Tbsp. Chili pwdr
- 2 tsp Grnd cumin
- 1 can (14 1/2 to 16-ounce) Ready cut Toamtoes with juices
- 1 can (15 to 16-ounce) Black beans Rinsed thoroughly -- Liquid removed
- 2 c. Diced yellow crookneckSquash
- 1 Tbsp. Chopped seeded jalapeno Chili
- 4 x Lime wedges Plain non-fat yogurt (option Minced fresh Parsley(option
Direcciones
- Preheat oven to 400. Place sweet potatoes in baking dish. Pierce potatoes with fork and bake till tender, about 1 hour 15 min. Meanwhile, heat extra virgin olive oil in large non-stick skillet over medium-high heat. Add in diced bell pepper and minced onions and saute/fry till golden brown, about 10 min. Add in chopped garlic and stir mix 2 min. Stir in chili pwdr and grnd cumin, then tomatoes and beans and bring mix to simmer. Reduce heat to low, cover and cook 20 min. (Can be prepared one day ahead. Cover and chill. Rewarm over low heat before continuing.) Add in diced squash and chopped jalapeno chili; cover chili and cook till squash is crisp-tender, about 6 min. Arrange 1 sweet potato on each plate. Split potatoes open and mash slightly. Spoon some chili over each. Squeeze lime juice over and top with yogurt (* lowfat sour cream) and minced parsley if you like. Pass remaining chili separately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 385g | |
| Recipe makes 4 servings | |
| Calories 759 | |
| Calories from Fat 313 | 41% |
| Total Fat 34.88g | 44% |
| Saturated Fat 6.42g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 11mg | 4% |
| Sodium 331mg | 14% |
| Potassium 721mg | 21% |
| Total Carbs 106.74g | 28% |
| Dietary Fiber 8.4g | 28% |
| Sugars 46.2g | 31% |
| Protein 7.54g | 12% |
