2 medium sweet potatoes
1 tablespoon olive oil, divided
3 bell peppers, any color (I like to do one of each, red, yellow, and orange)
1 large white or yellow onion
2-3 cloves garlic, depending on your taste
15 oz can of black beans, drained and rinsed
1-1/2 cups jarred salsa
2 teaspoons chili powder
2 teaspoons cumin
1/2 teaspoon oregano
Salt and pepper to taste
Toppings (optional, but recommended):
Plain Greek yogurt
Guacamole or sliced avocado
1. Preheat oven to 400 degrees. Spray a baking sheet with cooking spray.
2. Slice or cube sweet potatoes into half inch slices, or 1/2-1 inch cubes. Drizzle with 1/2 tablespoon olive oil and sprinkle with salt and pepper. Place on prepared baking sheet and roast in the oven for 30 minutes, tossing or flipping halfway.
3. Slice peppers and onions into thin strips.
4. Add remaining 1/2 tablespoon olive oil to a pan over medium-high heat. When pan is hot, add peppers, onions, and garlic. Saute until onions and peppers are soft, about 20-30 minutes. You may need to cover the pan to ensure peppers cook in time. When vegetables are soft, add chili powder, cumin, oregano, salt and pepper to taste, and stir.
5. While pepper mixture and sweet potatoes are cooking, heat a small saucepan over medium heat. Add black beans and salsa. Cook over medium-low heat until warm, then lower heat to keep warm until other ingredients are ready.
6. When sweet potatoes are roasted, remove from oven. Assemble plates by layering sweet potatoes, peppers, black beans, and then desired toppings.
*Any potato would work for this recipe. I prefer sweet potatoes for their nutritional content, and because the sweetness is a nice balance to the spice from the peppers and salsa.
*Feel free to adapt spices to your preferences- I usually just eyeball it and add more if I need to.