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Dinner recipe · from the recipe book

Sweet Potato and Black Bean Coconut Stew

A creamy, gently spiced coconut stew with tender sweet potato, black beans and peppers, brightened with lime and cilantro and served with warm corn tortillas.

Sweet Potato and Black Bean Coconut Stew

Ingredients

  • 1 tbsp14 gCanola oil
  • 1½ medium160 gYellow oniondiced
  • 2 medium238 gGreen bell pepperdiced
  • 1 whole14 gJalapeñoseeded and minced
  • 4 cloves12 gGarlicminced
  • 2 tsp4 gGround cumin
  • 1¾ tsp5 gChili powder
  • 1 tsp1 gDried oregano
  • 4 medium500 gSweet potatoespeeled and cut into 3/4-inch cubes
  • 2¼ cups480 gVegetable broth
  • 1 cup240 gCoconut milk, cannedstirred well
  • 2 cups344 gBlack beans, canned, drained and rinsed
  • 1 cup136 gCorn kernels, frozen
  • 4 cups chopped84 gKalestems removed, chopped
  • 2 tbsp30 gLime juice
  • ¼ tsp2 gSalt
  • 1 cup chopped16 gFresh cilantrochopped
  • ¼ cup32 gPumpkin seeds (pepitas)
  • 8 tortillas192 gCorn tortillas

Steps

  1. Prep first: dice the onion and green bell pepper, mince the jalapeño and garlic, cube the sweet potato, and chop the kale and cilantro.
  2. Toast the pumpkin seeds in a dry Dutch oven over medium heat for 3 minutes until they pop, then set them aside.
  3. Heat the canola oil in the Dutch oven over medium heat. Add the onion and green bell pepper and cook 6 minutes until soft.
  4. Stir in the jalapeño, garlic, cumin, chili powder and oregano and cook 1 minute until fragrant.
  5. Add the sweet potato, vegetable broth and coconut milk. Bring to a boil, then cover and simmer 20 minutes until the sweet potato is just tender.
  6. Stir in the black beans and the frozen corn kernels and simmer uncovered 5 minutes until the corn is hot.
  7. Add the kale and simmer 3 to 4 minutes until wilted. With a spoon, mash a few sweet potato cubes against the pot to thicken the stew.
  8. Off the heat, stir in the lime juice and salt.
  9. Warm the corn tortillas in a dry skillet over medium heat, about 30 seconds per side.
  10. Ladle the stew into bowls and top with the cilantro and toasted pumpkin seeds. Serve with the warm corn tortillas.

Check labels: Gluten-free when you buy vegetable broth labeled gluten-free.

Allergens: none in the ingredients as written. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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