Sweet Potato Enchilada Soup

20 min

4 servings

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.

Nutritional Information

Per serving(3 cups): Calories 350, Fat 7 g (Saturated 3.5 g, 0 0 g), Cholesterol 15 mg, Sodium 630 mg, Carbohydrate 56 g (Fiber 13 g, Sugars 11 g), Protein 19 g.

Tips

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.

Perfectly Balance Your Plate

Serve with 2 tbsp Guacamole.