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Wednesday, February 1, 2012

Skillet Black Beans with Sweet Potatoes and Tortillas

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January 16th and 17th were crazy days for those of us living in St. Louis. We spent the 16th relishing temperatures in the 60s. In a state of glee over the warm weather, I went out running after work in shorts and a t-shirt, optimistic that perhaps Spring was just around the corner.
Several hours later, I was rudely awakened by a violent thunderstorm. The storm brought with it high winds, tornado warnings, and hail, all of which kept me awake for several hours during my prime sleeping time. The next morning I wanted to cry when I realized that I not only needed to survive the day on three hours of sleep, but that the temperatures were quickly dropping. My visions of Spring vanished.
Exhausted and cold, I was not up for making dinner after work on the 17th...but my all-star of a husband willingly jumped in and set about making the meal I had planned. I am so glad he stepped up to make this because it was one of my favorite dinners we've enjoyed lately!
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.

If winter's going to stick around a bit longer, I'm happy to have warm and comforting meals such as these to stick to my ribs!
One Year Ago: Homemade Marshmallows
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.