1 ½ tsp Extra Virgin Olive Oil
1 Yellow Onion (small, finely diced)
2 Garlic (cloves, finely chopped)
2 tbsp Taco Seasoning
1 lb Extra Lean Ground Beef
1 Sweet Potato (medium, peeled, diced)
2 cups Black Beans (cooked, drained, rinsed)
3 cups Diced Tomatoes (from the can, with the juices)
2 cups Beef Broth
2 tbsp Cilantro (chopped, optional)
1
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Heat the oil in a large pot over medium-high heat. Add the onion and cook for four to five minutes, until softened. Add the garlic and seasoning. Cook for one minute, stirring frequently.
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Add the ground beef and cook for five to six minutes, breaking it apart with a spoon, until browned.
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Stir in the sweet potato, black beans, diced tomatoes, and broth. Bring to a boil, then reduce the heat to low. Cover and simmer for 20 to 25 minutes, stirring occasionally, until the sweet potato is tender.
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Divide evenly between bowls, top with cilantro, and enjoy!
Ingredients
1 ½ tsp Extra Virgin Olive Oil
1 Yellow Onion (small, finely diced)
2 Garlic (cloves, finely chopped)
2 tbsp Taco Seasoning
1 lb Extra Lean Ground Beef
1 Sweet Potato (medium, peeled, diced)
2 cups Black Beans (cooked, drained, rinsed)
3 cups Diced Tomatoes (from the can, with the juices)
2 cups Beef Broth
2 tbsp Cilantro (chopped, optional)