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If you plan on pairing with the Sweet Potato Cornbread Cakes, you can saute the peppers and onions together and just pull some out for the cornbread cakes.
- 1 1/2 onions, diced (2 if you are also preparing the cornbread cakes)
- 2 – 3 bell peppers, combo red and green, diced (3 if you are also preparing the cornbread cakes)
- 2 cans pinto beans (mine were unsalted)
- 1/2 tsp salt (skip if beans are salted)
- 1 tsp chili powder
- 1 tsp cumin
Saute onions and peppers in olive oil, water or broth. If preparing cornbread cakes, remove 1/2 cup to mix with the sweet potato mixture.
Add pinto beans and spices, and heat through. Easy and enjoy!