Warm up a fall night with Black Beans and Sweet Potatoes!
A simplistic meal, nutritious and quick, it can be used in a myriad of ways:
– Eat it as is
– For more of a substantial bite serve atop rice or quinoa
– Use as a taco filling topped with avocado
– Eat cold as a salad for a power-packed lunch
– Add stewed tomatoes and chili powder to start a pot of chili
A one-pot meal using cupboard staples and boasting versatility….a great way to perk up leftovers!
Black Beans with Sweet Potatoes
1 Can of Organic Black Beans
1 small Onion (red, yellow or white utilize what’s on hand,) chopped
4 cloves Garlic, chopped (not a huge fan of garlic, use a clove or two less)
1 tsp. Cumin
1 tsp. Oregano
dash of Cinnamon
dash of Smoked Paprika
dash of Cayenne Pepper or Chili Powder
dash of Coriander
1 Tomato, chopped
1-2 Hot Peppers, chopped
***don’t have tomato or hot peppers on hand use 2 heaping spoonfuls of your favorite salsa instead!
1 Sweet Potato, cooked and cubed
1/2 bunch of Cilantro, chopped
Juice from 1 Lime
1 tsp. Olive Oil
Salt and Pepper to taste
Begin by boiling or roasting the sweet potato until cooked.
Boiling Method: Fill a pot with water, enough to submerge the sweet potato, boil 25-30 minutes, until tender. Drain and allow to cool. The skin with easily slip off at this point, then chop into cubes.
Roasting Method: Cut sweet potato into cubes. Heat oven to 375°. On a well oiled baking sheet, place potatoes in a layer. Bake until tender, 15 minutes; let cool.
In a sturdy saucepan heat olive oil on medium heat. Add onions and saute until softened and carmelized, then add garlic, spices and pepper. Saute about 3-5 minutes before adding the beans, tomatoes or salsa. Bring beans to simmering then add diced sweet potatoes and cook until heated through. Add juice from fresh lime and chopped cilantro before serving.