Ingredients with Measurements:
• 2 large sweet potatoes, peeled and cut into 1-inch cubes
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon ground coriander
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 (15-ounce) can black beans, drained and rinsed
• 1/2 cup frozen corn
• 1/4 cup diced red onion
• 1/4 cup chopped fresh cilantro
• 1/4 cup crumbled feta cheese
• 2 tablespoons lime juice
Special Equipment Needed:
• Baking sheet
• Large bowl
• Medium bowl
• Whisk
Step-by-Step Instructions:
1. Preheat oven to 400°F.
2. Line a baking sheet with parchment paper.
3. In a large bowl, combine sweet potatoes, olive oil, cumin, chili powder, garlic powder, smoked paprika, coriander, salt, and pepper. Toss to coat.
4. Spread sweet potatoes onto prepared baking sheet and bake for 20-25 minutes, or until tender.
5. Meanwhile, in a medium bowl, combine black beans, corn, red onion, cilantro, feta cheese, and lime juice.
6. When sweet potatoes are done, add to the bowl with the bean mixture and toss to combine.
7. Serve warm.
Time:
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Temperature: 400°F
Serving Size: 4
Nutritional Information:
Calories: 270
Fat: 8g
Carbohydrates: 41g
Protein: 10g
Fiber: 7g
Substitutions for Ingredients:
• Sweet potatoes: butternut squash or white potatoes
• Olive oil: avocado oil or coconut oil
• Chili powder: cayenne pepper
• Feta cheese: goat cheese or shredded cheddar cheese
Variations:
• Add diced bell peppers or jalapenos for extra heat.
• Substitute black beans for pinto beans or chickpeas.
• Add diced avocado for extra creaminess.
Tips and Tricks:
• Make sure to cut the sweet potatoes into even-sized cubes so they cook evenly.
• Use a non-stick baking sheet for easy clean-up.
Storage Instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in the microwave for 1-2 minutes, or until heated through.
Presentation Ideas:
Serve in a large bowl with a sprinkle of fresh cilantro and a lime wedge.
Garnishes:
Fresh cilantro, lime wedges, diced avocado, and crumbled feta cheese.
Pairings:
Serve with a side of brown rice or quinoa and a green salad.
Suggested Side Dishes:
Brown rice, quinoa, green salad, roasted vegetables, or grilled chicken.
Troubleshooting Advice:
• If the sweet potatoes are not cooking evenly, try flipping them over halfway through cooking.
• If the sweet potatoes are not tender after 25 minutes, continue to bake for an additional 5-10 minutes.
Food Safety Advice:
• Make sure to store leftovers in an airtight container in the refrigerator.
• Reheat leftovers in the microwave until heated through.
Food History:
Chimenea is a traditional Mexican dish that is typically made with pork, beans, and vegetables. This version is vegetarian-friendly and uses sweet potatoes and black beans.
Flavor Profiles:
This dish has a smoky and savory flavor with a hint of sweetness from the sweet potatoes.
Serving Suggestions:
Serve with a side of brown rice or quinoa and a green salad.
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