Although skillet meals aren't exactly visually-appealing, this was exactly what we wanted on a weekday evening. It came together relatively easily and tasted a whole lot unhealthier than it actually was! We ate it on top of beds of spinach for some extra greens, but you could also scoop up the mixture with tortilla chips. Top it with salsa, cheese, or sour cream if you so desire. I will warn you that it has a bit of a kick, thanks to the chipotle peppers in adobo and the tomatoes with green chilies. Reduce or omit these if you're serving kids or prefer a milder flavor.
Two Years Ago: Snobby Joes (Lentil Sloppy Joes)
Skillet Black Beans with Sweet Potatoes and Tortillas
slightly adapted from VegKitchen
-4 medium-sized sweet potatoes
-1 1/2 tbsp extra virgin olive oil
-1 medium-large onion, chopped
-2-3 cloves of garlic, minced
-1 medium bell pepper, diced
-2 chipotle chilies in adobo, minced
-2 cans (10 oz) diced tomatoes with green chilies
-2 cans (15 oz) black beans, drained and rinsed
-2 tsp ground cumin
-juice from 1 lime
-6 corn tortillas, cut into short, narrow strips
-salt, to taste
1. Microwave or bake potatoes (skin can remain on) until cooked through but still firm. Allow to cool and cut into 1/2-inch pieces. Set aside.
2. Heat oil in a large skillet over medium heat. Add onion and saute until soft. Add garlic and bell pepper and saute over medium heat until onion is golden.
3. Add diced chilies, tomatoes, black beans, and cumin. Bring to a simmer and cover, simmering gently for 10 minutes.
4. Stir in lime juice, tortillas, and potatoes and cook briefly, until heated through. Season with salt to taste and serve immediately.