Black Bean and Sweet Potato Saute

As promised, Matt's creation, Black Bean and Sweet Potato Saute. This dish was inspired by Alexia brand Chipotle Roasted Sweet Potatoes found in the frozen food aisle. We have had the Alexia version on occasion as it makes a really quick and delicious lunch or dinner, but it is nice to make it from scratch. Tonight we served the dish with Blackened Garlic Bread. Here is the recipe!

Black Bean and Sweet Potato Saute

1 and 1/2 sweet potatoes, cubed or 1 bag frozen diced sweet potato

1 red bell pepper, diced

1 cup frozen corn

olive oil

1 can black beans, drained and rinsed

1 teas onion powder

1 Tbs cajun seasoning

smoked paprika to taste

sweet paprika to taste

salt and pepper to taste

Heat some olive oil in a skillet and add sweet potatoes. Cook until just starting to soften. Then add corn, red pepper,and black beans and continue to cook adding more olive oil as needed. Stir in spices and add a bit of water if things are getting to thick. Once cooked thru, serve with Blackened Garlic Bread.

Blackened Garlic Bread

half a loaf of sourdough baguette

earth balance buttery spread

garlic powder

olive oil for pan

Slice the baguette in half lengthwise and then cut into 4 pieces. Spread earth balance on each slice and sprinkle with garlic powder. Heat olive oil in the skillet and when hot add the bread, buttery side facing down. The garlic powder will start to toast and the bread will get a bit crispy. The longer you leave it in the pan, the garlic powder will burn, hence the blackened nature of the garlic bread. If you would rather not have the toasted garlic powder, sprinkle it on after the bread has toasted and you are ready to serve. Optionally you can drizzle on a bit of olive oil before you serve the black bean dish.

Enjoy! The Black Bean and Sweet Potato Saute is also delicious served with avocado and garnished with olive oil, salt, and pepper. Serve with toast.