1-1/4 pounds sweet potatoes, peeled
2 tablespoons Pure Wesson® Canola Oil
1/2 cup chopped yellow onion
1 can (15 oz each) Hunt's® Tomato Sauce
1/2 cup water
1 tablespoon chopped chipotle pepper in adobo sauce
1/2 teaspoon ground cumin
1/4 teaspoon salt
1 can (15 oz each) Rosarita® Premium Whole Black Beans, drained, rinsed
1/4 cup sour cream
Chopped cilantro, optional
Nutrition Information
| % Daily Value | ||
|---|---|---|
| Calcium | 74 mg | 7% |
| Carbohydrate | 38 g | 13% |
| Cholesterol | 7 mg | 2% |
| Total Fat | 10 g | 16% |
| Iron | 2 mg | 12% |
| Calories | 273 kcal | 14% |
| Sodium | 1136 mg | 47% |
| Protein | 6 g | 12% |
| Saturated Fat | 2 g | 11% |
| Sugars | 11 g | 1% |
| Dietary Fiber | 9 g | 35% |
| Vitamin C | 21 mg | 36% |
| Vitamin A | 16556 iu | 331% |
Carefully cut potatoes lengthwise into long julienne strips using julienne peeler or mandoline to make 5 cups noodles; set aside.
Heat oil in large nonstick skillet over medium-high heat. Add onion; cook 2 to 3 minutes or until tender, stirring occasionally. Add tomato sauce, water, chipotle pepper, cumin and salt; stir to combine.
Add julienned sweet potato; stir gently to coat. Cover; reduce heat and simmer 10 to 15 minutes or until sweet potato is crisp-tender, stirring occasionally. Add beans; heat 1 minute more or until hot.
Top each serving with 1 tablespoon sour cream. Sprinkle with cilantro, if desired.
A spiral vegetable cutter or regular vegetable peeler also may be used to make the veggie noodles.
Chipotle Sweet Potato Noodles
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