1 sweet potato
1 head garlic
1 Tbsp olive oil
1 tsp oregano
1 Tbsp olive oil
1 onion
1-2 poblanos
2 Tbsp tomato paste
1 Tbsp paprika
1/4 tsp nutmeg
1 can broth
1 can black beans, rinsed and drained
Heat oven to 400 degrees. Peel and cube the sweet potato. Separate the head of garlic into cloves and peel. Toss sweet potatoes and garlic with olive oil, oregano, and a little bit of salt. Roast for about twenty minutes.
Gently heat oil over low heat as you finely chop the onion and poblanos, adding vegetables to the pan as they are chopped. Turn up the heat to medium high and saute aromatics until golden, about ten minutes. Add tomato paste, spices, and broth & bring to a strong simmer. Add beans and roasted sweet potato and garlic & simmer until slightly thickened, about 20 minutes.
Per 1/2 recipe, 471 calories
