Ready in 30 minutes
Fabulous with freshly made tortillas.
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 into thin wedges. In a bowl, toss the vegetables 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.
lindadoyle 3y ago
JennieAgu 3y agoThis was so good! Made exactly per directions, but served with tortillas. Can't stop thinking about it - can't wait to make it again!
dbwiant 3y agoUsed 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.
maldenotter 4y agoTruly 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.
Kiaramoon 6y agoI 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.
sarahfromage 7y ago[I posted this recipe.]