Tex-Mex Black Bean Skillet with Roasted Sweet Potatoes · One Recipe Daily

Ingredients

• 500 g sweet potatoes, peeled and cut into 1-inch cubes
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp kosher salt
• 1 medium yellow onion, finely diced
• 3 garlic cloves, minced
• 1 red bell pepper, diced
• 400 g canned black beans, drained and rinsed
• 1 chipotle pepper in adobo sauce, finely chopped
• 400 g canned crushed tomatoes
• 1 tsp apple cider vinegar
• 2 tbsp fresh cilantro, chopped
• Juice of 1 lime
• 100 g crumbled queso fresco or feta
• Cooked brown rice or quinoa, for serving (about 200 g cooked)