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Cuban Black Beans, Sweet Potatoes, and Rice | Dinner

Stir some plain steamed rice right into the pot, or serve it alongside

these spicy beans.


3 cloves garlic, minced

2 large sweet potatoes, chopped small

2 tablespoons olive oil

2 (15-ounce) cans black beans, drained

3/4 cup Vegetable Broth

1 tablespoon chili powder

1 teaspoon paprika

1 teaspoon cumin

1 tablespoon lime juice

Hot sauce, to taste

2 cups rice, cooked


1. In a large skillet or pot, sauté garlic and sweet potatoes in olive oil for

2–3 minutes.

2. Reduce heat to medium-low and add beans, Vegetable Broth, chili

powder, paprika, and cumin. Bring to a simmer, cover, and allow to cook

for 25–30 minutes until sweet potatoes are soft.

3. Stir in lime juice and hot sauce, to taste. Serve hot over rice.

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