Hearty and satisfying meal using Dr. Praeger's Sweet Potato Pancakes. Can be made Gluten Free.
Ingredients:1 Tbsp. olive or vegetable oil 1 medium onion, chopped 2 cloves garlic, chopped 2 tsp. chili powder 2 Tbsp. tomato paste 2 cups water 1 box (12 oz.) Dr. Praeger’s Sweet Potato Pancakes, diced 1 can (15.5 oz.) red kidney beans, drained and rinsed 2 cans (14.5 oz each) diced tomatoes with green chilies 2 cups cooked quinoa
Instructions:1. Heat oil in 4 to 5-quart pot over medium heat and cook onion, stirring occasionally, 5 minutes or until soft. Add garlic and chili powder and cook, stirring, 30 seconds or until fragrant. Add tomato paste and cook, stirring, 1 minute, until slightly thickened.
2. Add water, Dr. Praeger’s Sweet Potato Pancakes, beans, tomatoes with chilies and quinoa. Reduce heat to medium-low and cook, stirring occasionally, 15 minutes until flavors are blended.
3. Serve garnished, if desired, with shredded reduced-fat cheddar cheese, sour cream and chopped cilantro.
Cuisine:Central/South American - Mexican
Special ingredients:no dried fruits, no fresh / raw fruits that don't get cooked by the end of the recipe, no fermented / pickled foods, no meat / poultry, no alcohol
Just right for...:Comfort food, One-pot meal
Top 8 allergens?:gluten-free, dairy-free, soy-free, fish-free, shellfish-free, nut-free, peanut-free
Active/prep time:0-15 minutes
Total time (inc active/prep):15-30 minutes
Serving suggestions:Add a few cubes of baked sweet potato for added sweet potato-ness. Serve with a side of Nut Thins or other Gluten Free crackers.
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