SPICY SOUTHWEST SWEET POTATOES
Article by Marisa Hamilton
Spicy Southwest Sweet Potatoes
The first-ever recipe I came up with on my own. I wondered what the cheapest and most filling ingredients were one day, and I immediately thought of potatoes and beans. Honestly, most potato and bean combos aren’t very appetizing, except for sweet potatoes and black beans. I added tomatoes as another cost-effective ingredient and avocadoes, which are not inexpensive but complete the southwest vibe of this dish.
This recipe is vegan, gluten and nut-free, and of course, very hearty and healthy. Perfect for any time of the year!
Makes 3-4 servings.
INGREDIENTS
2 lbs sweet potatoes
1 16oz can black beans
1 16oz can diced tomatoes
1 avocado
2 to 3 cloves of garlic (minced)
1 tbsp olive oil
1 tbsp cumin
1 tsp salt
1 tsp black pepper
1 tsp paprika
1/2 tsp cayenne pepper (use 1/4 tsp or chili powder if you don't want lots of spice)
INSTRUCTIONS
Preheat the oven to 425 degrees.
While the oven preheats, wash and peel the potatoes, then cut into 1/2 to 1-inch cubes. Put on parchment paper on a large sheet pan and bake for 20-25 minutes to make the potatoes soft enough to poke a fork through.
While the potatoes bake, chop the garlic and drain the liquid from the black bean and tomato cans.
Once the potatoes are finished, heat the olive oil on a large skillet on medium heat, add garlic, and cook for two minutes, or until browned.
Add the sweet potatoes and stir with a wooden spoon until completely coated with oil, then add the black beans, tomatoes, salt, pepper, cumin, paprika, and cayenne or chili powder, and stir well.
Top off with the chopped avocado, serve, and enjoy.
