Ingredients
- 1 Tblsp. Olive Oil
- 2 Cups Diced Sweet Potatoes 1/2 to 3/4 inch dice
- 1 Cup Diced Onion 1/2 to 3/4 inch dice
- 2 Poblano Peppers Cut the same size as the onion
- 4 Cloves Garlic Finely chopped
- 1/3 Cup Dried Cranberries
- 1/2 Cup Chicken broth More or less as needed
- 1 – 2 Tblsp. Chipotle Lime Salad Dressing Any sweet and spicy dressing will work
- 1 Can Black Beans Drained and rinsed
- 1 Tsp. Ground Cumin
- 1 Tsp. Smoked Paprika Or substitute a hotter chili powder to taste
- 2 Ounces Goat Cheese Garlic and Herb gives a nice flavor
Servings:
Instructions
- Heat the oil in a large skillet. Add the sweet potatoes. Allow to cook undisturbed for 3 to 4 minutes.
- Turn the potatoes and add the onions. Cook undisturbed for another 3 – 4 minutes. Continue to cook 5 minutes more, gently stirring occasionally.
- Add the peppers, garlic, and spices and cook a few minutes. If things seem to be getting too dry, add a little chicken stock as needed.
- Add the cranberries, salad dressing, and a bit more chicken stock (if needed). Cook until everything is tender and nicely browned. Stirring occassionally
- Stir in the drained beans and cook until they are heated through.
- Divide between two or three shallow bowls. Top with the crumbled goat cheese and serve.
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