Ingredients
1 can black beans, drained and rinsed (or 2 cups cooked beans)
1 large sweet potato, peeled and cut into 1-inch dice
1 medium Vidalia or yellow onion, diced
1 green pepper, diced
1 clove garlic, minced
2 tablespoons olive oil
2 tablespoons tomato paste
1 cup vegetable broth
1 tsp. cumin
1 tsp. chili powder
pinch oregano
1 tsp canned chipotle chilis in adobo, minced (optional)
1 tablespoon fresh cilantro, chopped (optional)
Preparation
In a large skillet or Dutch oven, over medium-high heat, saute pepper and onion in olive oil for 3 minutes. Add garlic and dry spices, as well as chipotles if using. Saute for another 2-3 minutes. Add sweet potato, black beans, tomato paste, and vegetable broth, stirring well to incorporate tomato paste. Reduce heat to a simmer. Simmer for 20 minutes, uncovered, or until the sweet potatoes are tender and the liquid has reduced somewhat. Sprinkle with fresh cilantro and serve over brown rice or other whole grain. Enjoy!
