Roasted Winter Veggie Stew
Makes
2
servings
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
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
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
1
Pre-heat oven to 425 degrees.
2
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.
3
While the vegetables are roasting combine the tomatoes, chili powder, and cilantro in a blender and process until smooth.
4
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).
5
Serve with the warm tortillas or another flat bread of your choice.