Smokey Black Bean and Sweet Potato Soup

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Ingredients:

• 1 teaspoon olive oil
• 1/2 yellow onion, chopped
• 2 cloves garlic, minced
• 3 cups peeled and diced sweet potato, 1/4 inch diced
• 3 cups cooked black beans, or 2 - 15oz cans drained
• 3 teaspoons cumin
• 1 teaspoon paprika
• 1/4 - 1/2 teaspoon smoked paprika
• 1 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 3-4 cups vegetable stock, depending on how thick you want your soup

Directions:

1. Heat olive oil in a large pot over medium heat. Add onion, a pinch of salt and stir for 3 minutes. Then add garlic and stir for 30 seconds. Add sweet potato, black beans, and all the spices. Stir and cook for 2 minutes. Add stock, bring to a boil, reduce to a simmer and simmer for about 20 minutes, or until sweet potatoes are cooked through.
2. Using a cup or soup ladle, scoop out 2 cups of the sweet potato and black beans and set aside. Let soup cool and then using an immersion blender, blender, or food processor blend the remaining soup together. Turn the heat back on and add back in the reserved sweet potato and black beans. Heat soup, stirring occasionally, until hot.
3. Serve with your favorite garnishes: cilantro, red onion, avocado, tortilla strips, salsa etc...

~Recipe adapted from shelikesfood.com

Black Bean Sweet Potato Chili

Ingredients:

• 1 Tablespoon plus 2 teaspoons extra-virgin olive oil
• 1 medium-large sweet potato, peeled and diced
• 1 large red onion, diced
• 4 cloves garlic, minced
• 2 Tablespoons chili powder
• 1/2 teaspoon ground chipotle pepper
• 1/2 teaspoon ground cumin
• 1/4 teaspoon salt
• 3 1/2 cups vegetable stock
• 1 15-ounce can diced tomatoes
• 1/2 cup dried quinoa
• 4 teaspoons lime juice
• serving suggestions: avocado, cilantro, crema, cheese

Directions:

1. Heat a large heavy bottom pot with the oil over medium high heat.
2. Add the sweet potato and onion and cook for about 5 minutes, until the onion is softened.
3. Add the garlic, chili powder, chipotle, cumin and salt and stir to combine.
4. Add the stock, tomatoes, black beans and quinoa and bring the mixture to a boil. Stir everything to combine.
5. Cover the pot and recuce the heat to maintain a gentle simmer.
6. Cook for 15-25 minutes until the quinoa is fully cooked and the sweet potatoes are soft and the entire mixture is slightly thick like a chili.
7. Add the lime juice and remove the pot from the heat. Season with salt as needed.
8. Garnish with avocado, cilantro, crema or cheese.

~Recipe from whatsgabycooking.com

Sweet Potato and Black Bean Enchilada

Prep. Time: 20 minutes

Cook time: 30 minutes sweet potatoes, 25 minutes enchiladas

Ingredients:

• 2 medium sweet potatoes
• 1 can black beans or 2 cups cooked black beans
• 1/2 cup salsa
• 12 corn tortillas
• 1 can red enchilada sauce
• 2 cups shredded cheese

Directions:

1. Preheat oven to 350°F.
2. Peel the sweet potatoes and cut into bite sized chunks. Cook in boiling water until cooked through. Drain and put in large mixing bowl.
3. Add to the sweet potatoes the drained& rinsed can of black beans, and salsa. Gently combine.
4. Spoon the sweet potato mixture into the corn tortillas, roll and place seam side down in the baking dish. Repeat for all the tortillas.
5. Pour the red enchilada sauce over the top and then add the shredded cheese over the sauce.
6. Bake at 350°F for 25 minutes, or until cheese has melted and sauce is bubbly.
7. Let cool slightly before serving
8. Enjoy!

~Original recipe from 5dollardinners.com

Spicy Black Bean Sliders

Prep: 20 minutes
Cooking time: 6 minutes
Makes 16 sliders

Ingredients:

• 3 green onions, trimmed, chopped
• 2 cans (15 ounce each) black beans, drained, corsely mashed
• 2 eggs, beaten
• 2 ribs celery, diced
• 2 to 3 cloves garlic, chopped
• 1.2 red bell pepper, diced
• 1/4 to 1/2 cup seasoned bread crumbs
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon chipotle pepper powder or chili powder
• 2 tablespoons canola or peanut oil
• 16 mini buns

*Optional toppings: Pepper Jack or Cheddar cheese slices, guacamole, salsa, chopped cilantro

Directions:

1. Combine green onions, beans, egg, celery, garlic, bell pepper, bread crumbs, lemon juice, salt and chipotle powder in a bowl. Spoon out about 2 tablespoons of the mixture; form into a patty. Repeat, making 16 small patties.
2. Heat oil in a large skillet (or 2 skillets) over medium heat. Cook patties about 3 minutes per side. Serve each on a mini-roll with optional toppings.

*I just make full patties vs. sliders and it works fine. I also typically don't use a bun, and serve with avocado, homemade honey mustard (literally just mix honey & mustard), pineapple, sweet potato fries or other sides.

~Recipe from Stephanie M.