Amount Per Serving:
- 2 cup sweet potatoes
- 1 1/2 cup onion
- 2 can fire-roasted diced tomatoes with green chilies
- 1 can Bush's black beans
- 2 Tbsp chili powder
- 2 1/4 tsp cumin
- 1/4 cup creamy peanut butter
- 3 cup spinach
- 1 1/2 pound shredded pork
Drain and rinse black beans.
Peel and cut sweet potatoes into 1-inch pieces.
Chop onions and spinach.
Place first six ingredients (sweet potatoes through cumin) in crock pot.
Cover and cook on low for 7 1/2 hours.
Add peanut butter to liquid in crock pot and stir to combine.
Stir in pork and spinach.
Cook 5 to 6 minutes longer, or until the spinach is tender.
425 calories; 17.6 g fat; 5.2 g saturated fat; 76.5 mg cholesterol; 598.5 mg sodium; 38.5 g carbohydrate; 8.1 g fiber; 29.8 g protein