| Cuisine: American | Type: Light Meal | Serves: 4 |
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Source:
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October 2022 Real Simple Magazine |
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Attributes:
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Healthy, Vegetarian |
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Comments:
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Serving Suggestions:
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Ingredients:
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4 medium sweet potatoes 1 tbs. olive oil 1/2 cup red onion, chopped, about 1 onion 2 cloves garlic, finely chopped 1 tbs. chili powder, heat to taste 1 15-oz. can black beans, untrained 1 14.5-oz. can diced tomatoes and green chiles, drained 1 tbs. adobo sauce from a can of chipotle chiles in adobo 1/2 tsp. kosher salt, divided 1 lime, halved Sour cream, chopped cilantro, crumbled Cotija cheese, diced avocado, etc. for topping |
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Instructions:
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1. Preheat oven to 425°F. 2. Prick the potatoes all over with a fork. Place on a baking sheet lined with parchment paper. Roast until fork-tender, 45 to 55 minutes depending on the oven and size of the potatoes. Remove from the oven and let cool 10 minutes. 3. Meanwhile, heat oil in a medium saucepan over medium-high heat. Add onion: cook, stirring occasionally, until softened, abut 3-5 minutes. Stir in garlic and chili powder and cook, stirring, until slightly darkened, about a minute. Add beans with liquid, tomatoes, adobo sauce, and 1/4-teaspoon salt. Brink to a simmer then reduce heat to medium. Simmer until thickened about 15 minutes. Add the juice from 1 lime half. 4. Cut the potatoes lengthwise and open up. Fluff the inside with a fork to release the potato from the skin. Sprinkle with remaining 1/4teaspoon salt. Fill with chili. Add desired toppings. Cut remaining lime into segments and serve on the side. |
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2022-10-26