I've been having a ton of fun experimenting with different vegetarian recipes. This recipe that I found is complete awesomeness!!! I can't even begin to describe how much I love it. The most important part is my kids loved it too, which means this is a definite keeper!
I just served this as a "one disher", but I think it would be really good served with some corn bread.
Spicy Beans on Baked Sweet Potato
Ingredients
3 orange sweet potatoes
1 Tbsp olive oil
1/2 large onion, chopped
3 cloves garlic, crushed
2 tsp ground cumin
1 tsp ground coriander
1/2 tsp chili powder (optional)
1 can chopped tomatoes
1 cup vegetable stock
1 large zucchini, cubed
1 green capsicum, cubed (optional)
1 can corn, drained
2 cans red kidney beans, rinsed and drained
3 Tbsp chopped fresh coriander leaves (optional)
sour cream and grated cheddar, to serve
Directions
Cook sweet potatoes in oven or microwave. Meanwhile, heat oil in large skillet or saucepan. Cook onion over medium heat 5 minutes, stirring occasionally until very soft and golden. Add garlic and spices. Cook for 1 minute. Add tomato and stock, stir well. Add vegetables and beans. Bring to a boil, then reduce heat and simmer, partially covered for 20 minutes. Uncover, increase heat slightly, and cook for 10 to 15 more minutes or until liquid has reduced and thickened. Stir in the coriander leaves just before serving. Serve over sweet potato with sour cream and shredded cheese. Yum!
-Tiffany
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