Servings: 4

1 cup chopped onion 1 cup chopped onion
1 to 2 cloves garlic, minced 1 to 2 cloves garlic, minced
2 cups chopped peeled sweet potatoes (about 2 small or medium) 2 cups chopped peeled sweet potatoes (about 2 small or medium)
2 teaspoons mild or hot chili powder 2 teaspoons mild or hot chili powder
⅓ cup low-sodium vegetable broth ⅓ cup low-sodium vegetable broth
1 cup cooked black beans 1 cup cooked black beans
¼ cup chopped scallions ¼ cup chopped scallions
Splash of hot sauce (optional) Splash of hot sauce (optional)
Chopped cilantro, for garnish Chopped cilantro, for garnish

1. Place the onions in a nonstick skillet and sauté over medium- heat, stirring occasionally, for 2 to 3 minutes. Add the garlic and stir.
2. Add the sweet potatoes and chili powder, and stir to coat the vegetables with the chili powder. Add broth and stir. Cook for about 12 minutes more, stirring occasionally, until the potatoes are cooked through. Add more liquid 1 to 2 tablespoons at a time as needed, to keep the vegetables from sticking to the pan.
3. Add the black beans, scallions, and salt. Cook for 1 or 2 minutes more, until the beans are heated through.
4. Add the hot sauce (if using), and stir. Taste and adjust the seasonings. Top with chopped cilantro and serve.