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Black bean and sweet potato bake in the crock pot.

February 14, 2014 by Knead to Cook Filed Under: Cheese, Crock Pot, Evolution Power Yoga 40 Days, Gluten Free, Mexican, Potatoes, Vegan, Vegetarian, Wheat Free 32 Comments

IMG_1685

This was our dinner from Monday but after a week of pure madness with the weather again, I’m finally sitting down to blog about it.  My husband has now embraced the vegetarian lifestyle (for the moment) and I’ll admit, it’s becoming a balancing act between three carnivores and two vegetarians for dinner.  I’m having flashbacks of when my kids were younger and everyone wanted something different for dinner.  Moms out there know exactly what I’m talking about!  So Mondays are strictly Meatless Mondays here now. It helps me out a tremendous amount – taking the guesswork out of what’s for dinner and my kids know not to look for the elusive meat choice of the night.  Plus one night without meat won’t kill them, despite what they think.

This recipe takes seconds to get together and put in your slow cooker/multi cooker/crock pot.  I’ll admit, not a gorgeous dish but it rocks your tastebuds!  I’ve been eating the leftovers and it just gets better every day.  Plus it’s loaded with beans for protein and great vitamins!  A good friend of mine dropped off some of her special Indian rice and we served this over that.  All I can say is HEAVENLY!

Ingredients:

Drizzle of olive oil in your skillet over medium heat
1 medium onion, diced finely
4 cloves of garlic, minced
1 small can of tomato paste
3 tablespoons of ground cumin
2 tablespoons of chili powder
1 teaspoon of smoked paprika
1/2 teaspoon of oregano
Water or vegetable broth
1 -12 oz jar of salsa (store bought or homemade) I used Trader Joe’s corn salsa in this recipe
30 ounces of black beans, canned- rinsed well
2 large sweet potatoes, diced
Salt and Pepper
Cilantro
1/4 cup of shredded Cabot aged cheddar to top each bowl (or more if you prefer)

*Omit cheese for vegan option.

Directions:

Heat the olive oil in a skillet over medium heat.  Add your onion and sauté until translucent.  Right before the onion is fully cooked, add the garlic and sauté for another 30 seconds or so.  Then add in your paste.  Give a good stir then add your spices.  Add a small amount of liquid (1/4 cup) of water or broth and stir to loosen.  Pour this into your slow cooker and add the remaining ingredients.  Cook on low for 4-6 hours.  Serve over brown rice, kamut, quinoa or whatever you like.  Adjust the salt and pepper as necessary.

— Knead to Cook

Comments

  1. WendyJ says

    February 14, 2014 at 3:36 PM

    Sounds yummy, but where are the beans in the ingredients list?

    Reply
    • Knead to Cook says

      February 14, 2014 at 4:19 PM

      Sorry about that. Added it 🙂

      Reply
      • Ruth says

        May 13, 2016 at 10:16 AM

        I still don’t see how many oz. jar of salsa to add. Thanks, Ruth

        Reply
        • Ruth says

          May 14, 2016 at 7:02 PM

          How many oz. of salsa AND what kind and amount of cilantro?
          Thanks
          Ruth

          Reply
          • Knead to Cook says

            May 16, 2016 at 9:32 AM

            12 oz will do. Cilantro is subjective (I normally use a handful). Thanks. 🙂 Robin

    • Ruth says

      May 8, 2016 at 9:23 PM

      How many oz. of vegetable broth and salsa. There are no measurements. Thanks.

      Reply
      • Knead to Cook says

        May 9, 2016 at 8:29 AM

        Hi Ruth, The amount is noted in the recipe directions (1/4 cup to loosen the mixture). Thanks. Robin

        Reply
  2. Susy says

    January 14, 2015 at 2:36 PM

    How many servings?

    Reply
    • Knead to Cook says

      January 14, 2015 at 3:06 PM

      Susy, My dishes typically are enough to serve 5-6 people. Enjoy! oxo

      Reply
  3. BRITTANY says

    January 21, 2015 at 7:08 PM

    I made this tonight and it was lovely! However, I have quite a bit of leftovers. I was wondering if this can be frozen to use at a later day?

    Reply
    • Knead to Cook says

      January 22, 2015 at 11:28 AM

      Yes you can use it for leftovers or freeze it and use it within 2-3 weeks. I think that would totally work. We never have leftovers 🙂 oxo

      Reply
  4. Sharon says

    January 27, 2015 at 5:51 PM

    I have this cooking now! I’m excited to try it! Is it just me, or is really thick? I bought the smallest can of tomato paste that I could find.. ( I think 5oz)

    Reply
    • Knead to Cook says

      January 28, 2015 at 7:52 AM

      It is thick but if you want it thinner add water, broth or some crushed tomatoes. oxo

      Reply
  5. Dee says

    February 23, 2015 at 9:36 AM

    This was good, although I cut back on the spice – and we like spice! It was still very spicy.

    Reply
    • Knead to Cook says

      February 23, 2015 at 10:28 AM

      Dee, I’ve found that the freshness of spices really can amp up the flavor. I’m glad you adjusted it per your taste. Thank you for the feedback and wishing you a wonderful day! Robin

      Reply
  6. Amy says

    October 20, 2015 at 6:50 PM

    Found on Pinterest (I think) and made tonight using only half the amount of spices (just a personal preference). This was so good. I ended up using a whole can of chicken broth and served it over brown rice. My husband actually stopped eating, looked at me and said, “this dish you made tonight is so good”. Putting leftovers in the fridge and looking forward to them.

    Reply
    • Knead to Cook says

      October 21, 2015 at 1:42 PM

      Hey that’s the best!! Great hubby! And leftovers… the best! Thanks for sharing your comment. oxo

      Reply
  7. Adriana says

    June 30, 2016 at 10:38 PM

    Why can’t we print this?

    Reply
  8. Adriana says

    June 30, 2016 at 10:39 PM

    Please I would like to print this.

    Reply
    • Knead to Cook says

      July 5, 2016 at 7:04 AM

      There is a print feature Adriana that you can use. Did you locate it?

      Reply

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