Black Bean & Sweet Potato Stew with Cilantro Rice & Oven-Toasted Tortilla Chips

Black Bean & Sweet Potato Stew

with Cilantro Rice & Oven-Toasted Tortilla Chips

Group Created with Sketch. 50 min
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  • icon-servings Created with Sketch.
    4 Servings
  • icon-nutrition Created with Sketch. Est. 590 Cals/serving

This hearty vegetarian stew offers uniquely satisfying tastes and textures. Seasonal ingredients like sweet potatoes, carrots and spinach take on the deep flavors of ancho chile powder, smoked paprika and more in our Mexican-style spice blend. For plenty of crunch, we’re making our own tortilla chips by oven-toasting corn tortillas (perfect for scooping up the stew or crumbling on top). Dollops of crema, along with lime wedges and fresh cilantro, make for refreshing, bright garnishes.

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Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Stack the tortillas; cut into 6 equal-sized wedges. Finely chop the cilantro leaves and stems. Peel and finely chop the garlic. Peel and small dice the onion and carrots. Peel and medium dice the sweet potatoes. Drain and rinse the beans. Quarter the lime.

Cook the rice:
2 Cook the rice:

In a medium pot, combine the rice, a big pinch of salt and 1½ cups of water. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Remove from heat; fluff the cooked rice with a fork. Stir in half the cilantro. Transfer to a serving dish and set aside in a warm place.

Start the stew:
3 Start the stew:

While the rice cooks, in a large pot, heat 1 tablespoon of olive oil on medium-high until hot. Add the garlic, onion, carrots and sweet potatoes; season with salt and pepper. Cook, stirring occasionally, 6 to 8 minutes, or until slightly softened and fragrant.

Make the tortilla chips:
4 Make the tortilla chips:

While the vegetables cook, place the tortillas on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer. Toast in the oven, stirring halfway through, 10 to 12 minutes, or until golden brown and crispy. Remove from the oven and transfer to a paper towel-lined plate; immediately season with salt.

Finish the stew:
5 Finish the stew:

While the tortillas toast, add the beans, tomato paste and spice blend to the pot of vegetables; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until the tomato paste is dark red and fragrant. Add the spinach and 4 cups of water; cook, stirring occasionally, 14 to 16 minutes, or until the liquid has thickened and the sweet potatoes are tender when pierced with a fork. Remove from heat; season with salt and pepper to taste.

Plate your dish:
6 Plate your dish:

Divide the finished stew between 4 bowls. Top with the crema. Garnish with the lime wedges and remaining cilantro. Serve with the cooked rice and tortilla chips on the side. Enjoy!

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1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Stack the tortillas; cut into 6 equal-sized wedges. Finely chop the cilantro leaves and stems. Peel and finely chop the garlic. Peel and small dice the onion and carrots. Peel and medium dice the sweet potatoes. Drain and rinse the beans. Quarter the lime.

2 Cook the rice:

In a medium pot, combine the rice, a big pinch of salt and 1½ cups of water. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Remove from heat; fluff the cooked rice with a fork. Stir in half the cilantro. Transfer to a serving dish and set aside in a warm place.

Cook the rice:
Start the stew:
3 Start the stew:

While the rice cooks, in a large pot, heat 1 tablespoon of olive oil on medium-high until hot. Add the garlic, onion, carrots and sweet potatoes; season with salt and pepper. Cook, stirring occasionally, 6 to 8 minutes, or until slightly softened and fragrant.

4 Make the tortilla chips:

While the vegetables cook, place the tortillas on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer. Toast in the oven, stirring halfway through, 10 to 12 minutes, or until golden brown and crispy. Remove from the oven and transfer to a paper towel-lined plate; immediately season with salt.

Make the tortilla chips:
Finish the stew:
5 Finish the stew:

While the tortillas toast, add the beans, tomato paste and spice blend to the pot of vegetables; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until the tomato paste is dark red and fragrant. Add the spinach and 4 cups of water; cook, stirring occasionally, 14 to 16 minutes, or until the liquid has thickened and the sweet potatoes are tender when pierced with a fork. Remove from heat; season with salt and pepper to taste.

6 Plate your dish:

Divide the finished stew between 4 bowls. Top with the crema. Garnish with the lime wedges and remaining cilantro. Serve with the cooked rice and tortilla chips on the side. Enjoy!

Plate your dish: