This is one of our staple recipes that gets rave reviews and thumbs up from vegetarians and meat lovers alike!  I modified the recipe from a recipe I found on Gojee.  The heat of the chipotles and the sweet from the potatoes is a match made in heaven.  Delicious!

Chipotle Bean Bowl

Ingredients:

1 large sweet potato, cut into 3/4″ cubes
1 small yellow onion, chopped to 1 inch cubes
3 chipotle peppers in adobo, finely chopped, plus 1-2 tablespoons adobo sauce (from a can of chipotles in adobo)
1 tablespoon olive oil
Josh’s black beans (see recipe below)
1 cup cooked rice
2 scallions, thinly sliced (divided)
1 handful of cilantro, finely chopped (divided)
Chopped avocado

Directions

• Preheat oven to 425 degrees. Line a metal baking sheet with foil (or use baking stone).
• In a large bowl, toss sweet potato, onion, chipotle, adobo sauce, olive oil and salt and pepper to taste. Spread evenly on baking sheet and roast for approximately 25 minutes or until potatoes are browned, turning halfway through.
• Start the beans as directed in recipe below.
• Fluff the cooked rice.
• Assemble by layering the rice, chipotle potatoes and black beans in each of your serving bowls. Top with scallions, cilantro, avocado, as desired.
  

Josh’s Cuban Black Beans:

1 can black beans (Do NOT drain)

½ yellow onion, diced

1 tablespoon olive oil

2 cloves of garlic, sliced or minced

3/4 tsp cumin powder

1 bay leaves

½ teaspoon oregano

½ teaspoon cilantro

Dash of white vinegar

Salt & Pepper as desired

Combine all ingredients in a saucepan – be sure not to drain the beans.  Let simmer on low heat 20 – 25 minutes, stirring occasionally.