What you need:

1 tbsp plus 2 tsp extra-virgin olive oil

add 1 medium-large sweet potato, peeled and diced

add 1 large onion, diced

add 4 cloves garlic, minced

add 2 tbsp chili powder

add 4 tsp ground cumin

add 1/2 tsp ground chipotle chile

add 1/4 tsp salt

add 2 1/2 c. water

add 2 (15 oz each) cans black beans, rinsed

add 1 (14 oz) can diced tomatoes

add 4 tsp lime juice

add 1/2 c. chopped fresh cilantro


What you do:

  1. Heat oil in a Dutch oven over medium-high heat. Add sweet potato and onion and cook, stirring often, until the onion is beginning to soften, about 4 minutes. Add garlic, chili powder, cumin, chipotle and salt and cook, stirring constantly, for 30 seconds. Add water and bring to a simmer. Cover, reduce heat to maintain a gentle simmer and cook until the sweet potato is tender, 10 to 12 minutes.
  2. Add beans, tomatoes and lime juice; increase heat to high and return to a simmer, stirring often. Reduce heat and simmer until slightly reduced, about 5 minutes. Remove from heat and stir in cilantro.
  3. To make ahead: Cover and refrigerate for up to 3 days or freeze for up to 3 months.


Also Check: Fall Quinoa Salad with Sweet Potatoes, Walnuts and Raisins