Sweet & Spicy Southwest Simplicity

When we’re looking for something quick, sweet, and spicy, we make this simple meal. This Southwest inspired main course brings back memories of Mexican restaurants, and a dash of liquid smoke at the end gives it the sense it was cooked over a backcountry campfire in the Mojave Desert.

This meal includes a generous portion of rice and beans, making it simultaneously protein-rich and inexpensive. The sweet potato and bell pepper make this meal abundant with carotenoids. If you’re in a hurry, you can substitute frozen butternut squash for sweet potato, and the nutritional profile will be quite similar.

This dish makes a perfect complement to a leafy green side.

Ingredients

• 1 peeled, cubed, and cooked sweet potato
• 2 cups cooked brown rice
• 30 ounces black beans (two standard cans)
• 1 cup sweet corn (we use frozen)
• 1 bell pepper
• 2 medium onions
• 15 ounces diced tomatoes (one standard can)
• 15 ounces tomato sauce (one standard can)
• 1 tbsp molasses
• 5 cloves garlic (or one tbsp powdered)
• 2 tsp salt
• 1 tbsp lime juice
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper
• 1/2 tsp cumin
• 2 tsp paprika
• 1 tsp chili powder
• Salsa (optional)
• Pineapple tidbits (optional)
• Liquid smoke (optional)

Instructions

1. Saute onions and peppers in water or vegetables broth until onion is translucent.
2. Add corn and diced tomato with juice. Let simmer several minutes.
3. Add all remaining ingredients including the sweet potato and rice.
4. Add seasoning, adjusting to taste.
5. Simmer for ten minutes until desired consistency.
6. Mix with salsa, liquid smoke, and pineapple tidbits if desired.