Cook Book Recipe 27

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Source Image: ../images/cook-book/cook-book-recipe-27.JPG

Sweet Potato Black Bean

• ☐ 1 bag sweet potatoes, diced & roasted
• ☐ 6 carrots, diced
• ☐ 1 onion, diced
• ☐ 8 cloves garlic, minced
• ☐ 2 cans tomatoes & green chilis (rotel)
• ☐ 3 cans black beans, drained and rinsed
• ☐ 1 packet chili seasoning
• ☐ Vegetable broth or base (whatever we have on hand)
• ☐ ½ c Coconut milk
• ☐ Chili powder
• ☐ Salt
• ☐ Cumin
• ☐ Brown sugar

1. Dice sweet potatoes, toss in olive oil and generously season with chili powder, cumin, salt and brown sugar. Roast on 350 until soft (10-15 mins)
2. While the sweet potatoes are roasting sautee carrots, onions and garlic.
3. When the sweet potatoes and other veggies are done cooking add all ingredients except the vegetable broth, coconut milk and chili packet.
4. Fill then pan up with vegetable broth just enough to cover the veggies (8-10 c.)
5. Add in Chili packet
6. Add in ½ c coconut milk
7. Lightly blend with immersion blender