Sweet Potato Black Bean Stew

• 2 TBS olive oil
• 2 Sweet potatoes, peeled and chopped into 1 inch cubes
• 1 sweet onion, peeled and roughly diced
• 1 red pepper, seeds removed and chopped into 1/2 inch pieces
• 2 cloves garlic minced
• 1 TBS chili powder
• 2 tsp cumin
• 1 tsp cayenne or red pepper flakes (optional)
• 3 or 4 Cups vegetable broth
• 14.5 oz can of black beans, rinsed and drained (or cooked beans)
• 1 pint of cherry or grape tomatoes (sliced in half)
• 1/4 cup chopped cilantro
• 1/4 cup freshly squeezed lime juice
• shredded cheddar to serve or chunks of avocado

1. Heat oil in a large, heavy-bottom pot over medium heat. Add sweet potatoes, onion, red pepper and garlic, stirring to coat with oil. Saute until onion and peppers are soft about 4 minutes.
2. 2. Add chili powder and cumin (+ cayenne/pepper flakes if you are using it) and stir well. Reduce heat to medium, cover and allow potatoes to soften about 7-8 minutes. Stir occasionally.
3. 3. Once potatoes are fork tender, add broth, black beans and tomatoes. Bring it to a boil, stirring well and scraping all the bits off the bottom of the pot. Reduce heat to simmer and cook for another 15 minutes (or longer).
4. 4. Before serving, stir in cilantro and lime juice. Season to taste with salt and pepper. Serve with chunks of ripe avocado or cheddar cheese shreds.

olive oil, sweet potatoes, sweet onion, red pepper, garlic, chili powder, cumin, cayenne, vegetable broth, black beans, grape tomatoes, cilantro, freshly squeezed lime juice, avocado

Taken from www.epicurious.com/recipes/member/views/sweet-potato-black-bean-stew-51428451 (may not work)