Thick and hearty Black Bean Sweet Potato Stew is a vegetarian recipe featuring a blend of colorful vegetables, black beans, and warm taco seasoning, all simmered together to make a comforting and delicious meal.
Heat the oil in a dutch oven pot over medium-high heat.
Sauté the onions for 3-4 minutes, then stir in the sweet potatoes, garlic and seasonings. Sauté, stirring frequently for 1 minute, to allow the flavors to develop.
Add in the beans, diced tomatoes, and stock. Bring the stew to a boil, then reduce to a low. Partially cover with a lid and simmer for 20-25 minutes, or until the potatoes are tender.
Meanwhile, in a small bowl, whisk the lime juice and flour until no visible lumps. Over the last 5 minutes of cooking the stew, stir in the lime-flour mixture. This will help the sauce to thicken and give it a nice silky texture.
Allow the stew to cool for a bit, then garnish with fresh cilantro and serve with lime wedges, and avocado, if desired.
Notes
Leftovers: Store leftovers in an airtight container in the fridge for up to about 4 to 5 days. To reheat, simply pop it in the microwave with a microwave-safe bowl, or feel free to reheat it on the stovetop.
Freezing: Once completely cool, place the stew in freezer-safe containers or resealable gallon-sized freezer bags. It can be frozen for up to 3 months. To thaw, transfer to the fridge and store overnight. When ready to serve, reheat on medium heat on the stovetop.