Ingredients & Substitutes

Instructions

1. 1

   Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat.

2. 2

   Add 1 large chopped yellow onion and sauté for 5 minutes until softened, then add 3 minced garlic cloves and cook for another minute until fragrant.

3. 3

   Stir in 1 teaspoon of ground cumin, 1 teaspoon of smoked paprika, 0.5 teaspoon of dried oregano, 2 minced chipotle peppers, and 2 tablespoons of adobo sauce, cooking for 1 minute until aromatic.

4. 4

   Add 2 large diced sweet potatoes, 1 (14.5 ounce) can of undrained diced tomatoes, 1 (13.5 ounce) can of full-fat coconut milk, and 1 cup of vegetable broth to the pot, stirring well to combine.

5. 5

   Bring the mixture to a simmer, then reduce heat to low, cover the pot, and braise for 30 minutes, stirring occasionally, until the sweet potatoes are tender.

6. 6

   Stir in 1 (15 ounce) can of rinsed and drained black beans and continue to simmer uncovered for an additional 10 minutes to allow the flavors to meld and the sauce to thicken slightly.

7. 7

   Garnish the braised dish with 0.25 cup of fresh chopped cilantro and serve with fresh lime wedges.