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Sweet Potato & Black Bean Hash with Chipotle Crema
Ingredients
  • subheading: FOR THE HASH:
  • 1 sweet potato (about 10 ounces), cut in 1-inch pieces
  • 2 teaspoons extra virgin olive oil, divided
  • ⅓ cup chopped onion
  • 2 cloves garlic, minced
  • ⅓ cup chopped red or yellow bell pepper
  • 1 small to medium-sized tomato, chopped
  • 2 leaves of kale (about 2 cups), chopped with the ribs removed
  • 2 Tablespoons water
  • 1 ½ cups black beans, drained and rinsed
  • ½ teaspoon cumin
  • ½ teaspoon ancho chili powder
  • ½ teaspoon paprika
  • ⅛ teaspoon cayenne pepper
  • Pinch of salt
  • Organic canola oil (or other high heat oil), for frying
  • 3 to 4 wheat tortillas (one tortilla for each person), cut into quarters
  • 1 avocado, sliced & pit removed
  • Cilantro (for garnish)
  • subheading: FOR THE CHIPOTLE CREMA:
  • ½ cup 1 Tablespoon raw cashews
  • ¾ cup water (plus extra for soaking, if not using a high-speed blender)
  • 2 chipotle peppers in adobo sauce* (from 7 oz. can)
  • 1 teaspoon adobo sauce from can
  • 1 teaspoon agave syrup
  • ½ teaspoon lemon juice
  • ⅛ teaspoon salt
Steps
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