Sweet Potato Enchilada Soup
Perfectly Balance Your Plate
Serve with 2 tbsp Guacamole.
5 cups hot water
2 small sweet potatoes
2 green bell peppers
1 can (14 oz/398 ml) whole tomatoes
1 can (19 oz/540 ml) unsalted black beans
4 cups baby spinach
1⁄2 cup 2% plain Greek yogurt
1⁄2 cup grated cheese
Toppings (optional): crushed tortillas, squeeze of fresh lime juice
- In Wok, combine water and seasoning over high heat. Cover; bring to a boil. Meanwhile, dice sweet potatoes (don’t peel) and bell peppers; add to wok.
- Hand crush tomatoes; add to wok with juice from can. Cover; return to a boil. Reduce heat and simmer 5 min.
- Drain and rinse black beans, add to wok. Simmer 2 min. Add baby spinach and stir gently until wilted.
- Divide between bowls. Top each bowl with 2 tbsp each yogurt and cheese; add additional toppings, if desired.
Per serving (3 cups): Calories 350, Fat 7 g (Saturated 3.5 g, Trans 0 g), Cholesterol 15 mg, Sodium 630 mg, Carbohydrate 56 g (Fibre 13 g, Sugars 11 g), Protein 19 g.
Hand crushing tomatoes is not only almost as satisfying as squeezing a stress ball, but it also releases all the delicious juice and gives the dish a rustic look.