Sweet Potato and Black Beans with Chipotles in Adobo

A few weeks ago, one of my friends ran off to Morocco with my suitcase, leaving her weekly CSA share, which included sweet potatoes, in my care. I made a delicious Smoky Chipotle Vegetarian Bowl, using a Fresh and Foodie recipe I found through Gojee.com.

So when this week’s CSA share contained sweet potatoes, I knew exactly what I would make. Though this recipe calling for sweet potatoes, onions, black beans and chiles in adobo can be prepared as a vegan dish without the shredded cheese or sour cream garnish, it’s also good as a breakfast burrito filling when paired with eggs. (And maybe even a slice of crisp bacon if you’re so inclined.) —Josie Rubio

{Recipe after the jump}

You’ll just need one chipotle and a bit of sauce from a can, but they keep for a while. Also keep in mind they pack a spicy punch, and a little go a long way. The sweet potato hash with black beans and brown rice can also be put into a tortilla to create a burrito. I personally skipped the cilantro and when I couldn’t find a ripe avocado, I used guacamole I picked up from Calexico. I also topped my meal with fresh salsa.

In this recipe, I doubled the rice, mostly because I think it’s difficult to make half a cup of rice, but that’s just me. Feel free to halve the rice recipe back to the orignal. According to recipe author, leftovers (save for the garnish) can be put in a bag and frozen for later.

Smoky Chipotle Vegetarian Bowl
Preparation time: About 30 minutes
Serves 3-4
Ingredients
1 large sweet potato, peeled and cut into ¾-inch cubes
1 small yellow onion, finely chopped
1 chipotle in adobo, finely chopped, plus 1-2 tablespoons adobo sauce (from a can of chipotles in adobo)
1 tablespoon olive oil
1 can black beans, rinsed and drained
1 handful of cilantro, finely chopped (divided)
2 cups cooked brown rice (using 1 cup uncooked rice)
2 scallions, thinly sliced (divided)
Salt and pepper
Diced avocado, shredded cheddar cheese and sour cream (for serving)

1. Preheat oven to 425°F. Line a baking sheet with foil and spray with cooking spray or drizzle with olive oil.

2. Toss sweet potato, onion, chipotle, adobo sauce, olive oil (and salt and pepper to taste) in a large bowl. Spread evenly on baking sheet and roast for about 25 minutes or until potatoes are browned.

3. Put two cups of water in a pot and bring it to a boil, and stir in a 1 cup of brown rice and reduce to simmer. Cover and cook for ½ hour or until all the water is absorbed.

4. After the potatoes have been roasting for 20 minutes, put black beans in a small sauce pan over medium-low heat. Add half of the optional cilantro, season with salt and pepper, and heat until warmed through.

5. Fluff the cooked brown rice and add half the scallions and the remaining half of the cilantro.

6. Layer the rice, chipotle potatoes and black beans in each of your serving bowls. Top with remaining scallions, avocado, shredded cheddar and sour cream.

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