Minutes Prep time: 20
Minutes Total time: 35
Servings: 4
Difficulty: Advanced
1-1/4 pounds sweet potatoes, peeled
2 tablespoons 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
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 72 mg | 7% |
| Carbohydrate | 38 g | 13% |
| Cholesterol | 8 mg | 3% |
| Total Fat | 10 g | 16% |
| Iron | 2 mg | 12% |
| Calories | 274 kcal | 14% |
| Sodium | 1129 mg | 47% |
| Protein | 6 g | 12% |
| Saturated Fat | 2 g | 10% |
| Sugars | 11 g | 1% |
| Vitamin C | 21 mg | 36% |
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
