This vegetable forward dish is a healthy crowd pleaser. Use leftover chicken for an easy weeknight meal. Combining super healthy sweet potato, InstaBroth® and spices makes a delicious, hearty sweet and spicy combination.
1 T extra virgin olive oil
1 red pepper, roughly chopped
1 yellow onion, sliced into half moons
1 small sweet potato, peeled & grated
1/2 can diced tomatoes
3/4 – 1 C InstaBroth®, chicken
1/2 t chipotle chili
1/2 t red pepper flakes
1/4 t turmeric
1 t salt
1 t pepper
1/2 t ground mustard
1/2 t minced garlic flakes
1 can black beans, rinsed and drained
1 can corn, rinsed and drained
1 1/2 c shredded, cooked chicken
1 1/2 c spinach, roughly chopped
1 small bunch cilantro, roughly chopped
1 avocado, seeded and diced
100% whole wheat tortillas, warmed
Heat olive oil in large saute pan over medium/medium low heat. Add red pepper, cooking and stirring until starting to blacken. Add onion cook and stir until beginning to soften. Add grated sweet potato, stirring, add tomatoes and InstaBroth®. Bring to a boil, reduce to simmer. Add spices, stir. Add in black beans and corn, cook about 5 minutes. Add chicken, spinach and cilantro. Cook until warmed through.
Roll mixture into warm tortillas with avocado or serve over cooked brown rice. Enjoy!