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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: Ingredients 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 Preparation 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)....