Winter Recipe: Skillet Mix with Sweet Potatoes, Chorizo, Black Beans and more
Picture this: you’re cuddled up on the couch wearing your warm, fuzzy socks with a great flick on the TV. OR, you’re rushing home through a wintery-mix after a long work day, it’s practically bed time but you’re famished. What‘s for dinner? Something hearty, healthy yet easy to make; enter skillet mix with chorizo, black beans, kale and more! Here’s how you can warm you foodie soul without having to spend hours in the kitchen or compromising your diet:
3.5 oz of chorizo
15 oz can of black beans (rinsed)
1 large sweet potato (1.5 in. cubes)
2-3 large leaves of kale (green or purple, can also substitute spinach)
2 tbsp Extra Virgin Olive Oil
1 small onion, chopped
2-3 cloves of garlic
1 tsp of cumin
½ tsp of cinnamon
Small handful of queso fresco (or mozzarella)
Pinch of salt and pepper
Preheat the oven to 400 degrees. Place the cubed sweet potato on a flat cooking sheet. Drizzle with olive oil, salt and pepper. Bake for 30 minutes.
Place 2 tbsp of EEOO in large skillet over medium-high heat. Remove casings from chorizo, place in pan and break up into small crumbles using the back of the spoon. Add onions and cook until tender (3-5 minutes). Add minced garlic and sauté for 1 minute.
Remove the ribs from the kale and loosely chop. Add to skillet, then top with cinnamon. Cook down kale for a minute. Add the beans but before mixing them in, top with cumin. Finally, add the sweet potatoes (with a little bit of the leftover oil drippings if you’re using kale). Top with cheese, salt and pepper and serve hot!
Cooking with Q&A Residential Hotel
This is the perfect meal to stay on track with your fitness goals all while warming your soul with good, comfort food. The best part is it doesn’t matter if you’re cooking for yourself or others, the leftovers are out of this world! Spend a night in while staying at Q&A Hotel and spread out in one of our full sized apartments with a fully equipped kitchen. Happy cooking!