My system for organizing recipes is, um, complicated. It involves scores of google documents, two binders and counting, and innumerable post-it flags. By most people’s standards, it would probably constitute a disaster, so there’s really no point in explaining it further. But somehow it works for me, and this recipe is proof.
I had bought sweet potatoes at the farmer’s market some time ago, and it was well past time when I should be using them. So I went to my google documents and searched for sweet potato recipes that I’ve previously bookmarked. Up comes a recipe for a black bean and sweet potato hash, from Moosewood, and “fajita sweet potatoes,” from DC bloggers The Bitten Word. I’d never gotten around to making the former because, despite being an admirably one-pot meal, it seemed a tad boring; the latter had languished in my filing system because, what with my penchant for one-pot meals, I rarely make anything that is truly a side dish.
But now, looking at these two recipes together, I thought, “What if I spiced up the hash by substituting the fajita sweet potatoes in with the black beans?” And thus a winner was born.
It also bears noting that, in addition to being delicious, this recipe is (1) easy, (2) healthy, (3) filling, (4) cheap, and (5) made entirely with things that are either pantry staples or last a really long time. In other words, awesome.
1 large onion, chopped
2 cloves garlic, minced
2 large sweet potatoes, peeled and cut in 1/2″ cubes
1 jalapeño, minced
1 tablespoon coriander
1 tablespoon cumin
1 can black beans, rinsed and drained
1 teaspoon salt
8 oz frozen spinach, thawed and well-drained
2 tablespoons fajita seasoning
Preheat oven to 400°. Toss cubed sweet potatoes with fajita seasoning and olive oil, and spread in one layer on large baking sheet. Cook for 20 minutes; turn potatoes and return to oven for 20 minutes more, or until crisp and browning.
Heat more olive oil over medium heat. Add onion and cook until softened, about five minutes. Add garlic, jalapeño, cumin, coriander, and salt, and cook about one minute. Add black beans and spinach and stir to combine. Turn heat to low until sweet potatoes are finished.
Add sweet potatoes to black bean and spinach mixture and stir to combine. Garnish with cilantro and serve with sour cream.
1 1/2 teaspoons ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon ground chili pepper
1/4 teaspoon ground black pepper
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
Stir to combine.