Sweet Potato Enchilada Soup

Ingredients

• 5 cups hot water
• 1 pkg Enchilada Seasoning
• 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

Preparation

1. 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.
2. Hand crush tomatoes; add to wok with juice from can. Cover; return to a boil. Reduce heat and simmer 5 min.
3. Drain and rinse black beans, add to wok. Simmer 2 min. Add baby spinach and stir gently until wilted.
4. Divide between bowls. Top each bowl with 2 tbsp each yogurt and cheese; add additional toppings, if desired.