Roasted Winter Veggie Stew

2

Winter goodness can be yours- just sit back and watch a movie while the oven does all the cooking for you.

Meal Type
Entrees
Diet Type
Gluten-Free Vegetarian

Pre-heat oven to 425 degrees.

Toss the cut vegetables with the garlic, oil, cumin, and sea salt. Place on a cookie sheet and roast in the oven for about 10 minutes. Stir and continue to roast for another 10-15 minutes.

While the vegetables are roasting combine the tomatoes, chili powder, and cilantro in a blender and process until smooth.

Place the roasted vegetables in a 2-3 quart baking dish and add the sauce and the beans. Return to the hot oven and cook until everything is warmed uniformly (about 10 minutes).

Serve with the warm tortillas or another flat bread of your choice.

Ingredients
2 medium yams or 1 small butternut squash cut into 1 inch cubes
1 medium sweet potato cut into 1 inch cubes
1 large yellow onion diced
4 cloves garlic minced
2 tablespoons extra virgin olive oil
1 tablespoon ground cumin
1 teaspoon sea salt
1 15 ounce can of tomatoes
1 teaspoon chipotle chili powder
½ cup cilantro chopped
2 cups black beans cooked
Warm tortillas