- 4
Ingredients
- 2 × 15 oz cans Black Beans
- 1 × 4 oz can Fire Roasted Diced Green Chiles
- 3 Tbsp Lime Juice
- 1 Tbsp Finely Grated Lime Zest
- 1 Tbsp Agave Syrup or Golden Corn Syrup
- 1 tsp Hot Sauce
- 1 Tbsp Olive Oil
- 1 Red Sweet Bell Pepper, cut in 1/4" strips
- 1 Poblano Chile Pepper, cut in 1/4" strips
- 1 lb Shrimp, shelled and deveined
- 1 7" Sweet Potato or Yam, grated large
- Fresh Chopped Cilantro
- 4 Lime Wedges
Preparation
Step 1
Directions:
Black Beans:
Pour 1 can of undrained black beans into a blender, cover and process on high speed until a chunky puree, then pour into a medium saucepan. Rinse and drain the remaining can of black beans and stir into the black bean puree. Add green chiles and turn heat to medium high, then when hot, turn to low and stir occasionally. Add salt to taste as saltiness of beans may vary. Add water if beans get too thick, while preparing stir fry and lime vinaigrette.
Lime Vinaigrette:
In a small bowl, whisk lime juice, lime zest, syrup and hot sauce, then set aside.
Stir Fry:
In a large skillet or frying pan, heat olive oil on medium high heat. Add peppers and cook on medium high heat until blistered, 3-4 minutes. Move peppers to one side of pan and add shrimp, then stir and cook for 1 minute on medium heat. Add grated sweet potatoes and stir-fry 1 minute. Stir and combine peppers with shrimp and yams. Add lime vinaigrette, then stir and cook until shrimp is opaque and cooked through. Taste and add salt, if desired. To serve, spoon black beans onto 4 shallow bowls, or dinner plates and top with shrimp stir fry. Sprinkle with fresh cilantro and garnish with a lime wedge.
Helpful Tips:
If you have lots of hungry big eaters, this recipe feeds 3 people! The shrimp is so delicious, with the spiciness of the hot lime vinaigrette and the sweetness from yams, you just want to keep eating more.