Serves 6

Prep time 10 minutes

Ingredients

3 cans (15 oz. each) black beans, rinsed and drained

1 carton (24 oz.) College Inn® Mexican-Style Simple Starter® Sauce

1 can (15.25 oz.) whole kernel corn, drained

1 can (14.5 oz.) diced tomatoes

2 cups (8 oz.) peeled, chopped sweet potato (3/4-inch pieces)

3 Tbsp. tomato paste

2 cups (8 oz.) sliced zucchini, cut lengthwise in half or quarters, (1/8-inch thick)

Juice of 1 lime

Toppings: Avocado, cilantro, green onion, tortilla chips, pickled jalapeño, pepitas, lime

Directions

Stove Top

  1. Mash 1 can of black beans in a Dutch oven. Stir in sauce, corn, diced tomatoes (not drained), sweet potato and tomato paste.
  2. Bring just to a boil. Reduce heat to medium-high and simmer, covered, 15 minutes until sweet potato is nearly tender.
  3. Stir in zucchini. Simmer 10 minutes, uncovered, stirring occasionally, until zucchini is tender. Stir in lime juice and serve with toppings, as desired.

 

Slow Cooker

  1. Mash 1 can of black beans in a slow cooker. Stir in sauce, corn, diced tomatoes (drained), sweet potatoes and tomato paste.
  2. Cover and cook on HIGH 4 hours or on LOW 7 hours.
  3. Stir in zucchini; cover and cook on HIGH 20 minutes until zucchini is tender. Stir in lime juice and serve with toppings, as desired.

 

Electric Pressure Cooker

  1. Combine beans, sauce, corn, diced tomatoes (not drained), sweet potato and tomato paste in a 6-qt. electric pressure cooker; stir.
  2. Set to Pressure Cook 7 minutes on high. Quick release steam. Press Cancel. 
  3. Stir in zucchini; cover and let stand 10 minutes. Stir in lime juice before serving with toppings, as desired.

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