Ingredients:
- 3 tablespoons butter, divided
- 2 large sweet potatoes, ½ inch dice
- 1 onion, diced
- 1 red pepper, diced
- 2 jalapeno peppers, diced
- 25 ounce can black beans, rinsed and drained
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- 4 cloves of garlic, chopped
- 2 teaspoons hot sauce, or to taste
- 1 tsp kosher salt
- ¼ cup cilantro, chopped
- Optional: fresh lime slices, sour cream, salsa
Directions:
Preheat oven to 450 degrees F.
Preheat oven to 450 degrees F.
Melt 2 tablespoons of the butter. In a large bowl, toss sweet potatoes with melted butter, cumin, and chili powder. Place on two lightly greased half-sheet pans. Roast for 20-25 minutes, or until tender.
Meanwhile, melt the remaining 1 tablespoon of butter in a large skillet. Add onion and sauté over medium heat until lightly browned, about 10 minutes. Add garlic. Saute for 2-3 minutes more, stirring constantly. Add black beans, red pepper, hot sauce and salt. Lower heat and stir to combine. Cook until peppers are crisp tender and beans are heated through.
When potatoes are roasted, add them to the black bean
mixture and stir gently to combine. Just
before serving, add cilantro and toss gently.
Serve with a squeeze of fresh lime, a dollop of sour cream,
and salsa to taste.
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