Name: Black Beans with Barley, Sweet Potato, and Chipotle
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Yield: Serves 2
Ingredients: Queso fresco, sour cream, or yogurt for serving; One 14½- oz [411- g] can fire-roasted diced tomatoes or plain diced tomatoes with juice; ½ canned chipotle chile in adobo, finely chopped; 1 sweet potato, peeled and diced; ⅓ cup [60 g] pearled barley, rinsed; 1½ cups [360 ml] vegetable broth, plus more as needed; 2 Tbsp fresh minced cilantro; One 15- oz [425- g] can seasoned black beans, drained and rinsed; Kosher salt and Freshly ground black pepper; 1 tsp dried oregano; 1 tsp coriander seeds, coarsely ground in a mortar and pestle; 1 Tbsp chili powder; 1 garlic clove, minced; 1 small onion, diced; 1 Tbsp olive oil

Preparation info

Serves
2

Difficulty
Easy
Ready in
50 min

Appears in

One Pan, Two Plates Vegetarian Suppers

By Carla Snyder

Published 2016

About

A sweet potato adds just the right amount of starch, color, and sweetness to this simple week-night meal. The chewy barley replaces the meat, while the chipotle adds the heat. I like to call this kind of recipe a pantry staple since so many of the ingredients can be found in your cupboards, just waiting for their cue to appear on the dinner table.

Ingredients

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Ingredients

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