Black Bean & Sweet Potato Stew

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.

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.

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.

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.

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.

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!