Prep: 30 min
Cook time: 30 min
Yields: 8-10 people
3 medium sweet potatoes chopped
1 medium onion chopped
1/2 bundle of fresh cilantro (rough chopped)
28 oz of rotel
16 oz of red enchilada sauce
2 teaspoons of chili powder
2 teaspoon of cumin
3 teaspoons of pure maple syrup
2 quarts of vegetable broth
3 cans of black beans rinsed and drained
16 oz of frozen corn
Sliced avocado and tortilla strips to garnish (optional).
Mix all ingredients in a large stockpot and cook on medium heat for 30 minutes (low boil) stirring occasionally. Once cooled top with gluten-free tortilla strips, fresh avocado, cilantro and enjoy!
