Navajo Stew - BigOven 170600
Navajo Stew

Navajo Stew

Ready in 30 minutes
6 review(s) averaging 4.7. 83% would make again

Top-ranked recipe named "Navajo Stew"

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Fabulous with freshly made tortillas.

"I made this almost exact except I could not find chipotles so I used fresh jalepenos. It was AWESOME! I served with a dallop of yogurt. REALLY filling, hearty and yes, delicious. Took an hour to make from start to finish but may take longer if you don't have a helper."

- Kiaramoon

Ingredients

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2 medium Sweet potatoes
2 Bell pepper; green or red
1 large Onion
4 cloves Garlic
2 tablespoons Vegetable oil
1 tablespoon Ground cumin
1 teaspoon Salt
1/4 teaspoon Black pepper
1 can (16 oz) Tomatoes
1 tablespoon Chipotles, canned in adobo sauce
1/2 cup Cilantro; chopped
1 can (16 oz) Black beans
Flatbread

Original recipe makes 4 Servings

Servings  

Preparation

Preheat the oven to 450F. Lightly oil a baking sheet.

Peel the sweet potatoes and cup into 1-inch cubes. Stem and seed the peppers and cut into 1-inch pieces. Peel the onion and cut it stem end to root end inot thin wedges. In a bowl, toss the begetables with the garlic, oil, cumin, salt, and pepper. Spread on the prepared baking sheet and roast in the oven for about 10 minutes. Stir and continue to roast for another 10 to 15 minutes, until the sweet potatoes are tender but not mushy.

While the vegetables roast, puree the tomatoes, chipotles, and cilantro in a blender until smooth. Set aside. When the vegetables are tender, put them into a 2- to 3-quart baking dish, stir in the tomato-cilantro sauce and the beans, and return to the oven until hot, about 10 minutes.

A few minutes before serving, warm the bread in the oven. Serve the stew in bowls topped with yogurt or sour cream, with warm flatbread on the side.

Credits

Added on Award Medal
Calories Per Serving: 173 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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lindadoyle 1 year ago
This was so good! Made exactly per directions, but served with tortillas. Can't stop thinking about it - can't wait to make it again!
JennieAgu 1 year ago
Used Rotel tomatoes along with the chipotle. A little spicy for the faint of heart so i added another half can of beans. Everyone took a second helping.
dbwiant 1 year ago
Truly fantastic and spicy! Adjustments: a full bunch of cilantro, a dollop of fat-free sour cream, sprinkle of monterey jack cheese around the edges, steamed flour tortillas on the side.
maldenotter 2 years ago
I made this almost exact except I could not find chipotles so I used fresh jalepenos. It was AWESOME! I served with a dallop of yogurt. REALLY filling, hearty and yes, delicious. Took an hour to make from start to finish but may take longer if you don't have a helper.
Kiaramoon 4 years ago
[I posted this recipe.]
sarahfromage 5 years ago
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