Ingredients

2 medium sweet potatoes
2 red or green bell peppers
1 large yellow onion
4 garlic cloves, minced
2 tbsp vegetable oil
1 tbsp ground cumin
1 tsp sea salt
1/4 tsp freshly ground black pepper
15 ounces of good quality canned tomatoes
1 tbsp canned chipotles in adobo sauce
1/2 cup fresh cilantro chopped
15 ounces canned black beans drained
Flatbread (tortillas, lavash or pita)
Plain yogurt or sour cream

Directions

Preheat the oven to 450 degrees F. Lightly oil a baking sheet.

Peel the sweet potatoes and cut into 1 inch cubes. Stem and seed the peppers and cut into 1 inch pieces. Peel the onion and cut it stem end to root end into thin wedges.

In a bowl, toss the vegetables with garlic, oil, cumin, salt and pepper. Spread on the pre-prepared baking sheet and roast in the oven for about 10 minutes. Stir and continue to roast for another 10 to 15 minutes, until the sweet potatoes are tender, but not mushy.

While the vegetables roast, puree the tomatoes, chipotles, and cilantro in a blender until smooth. Set aside.

When the vegetables are tender, put them into a 2 to 3 quart baking dish. Stir in the tomato, cilantro sauce and beans, and return to the oven for about 10 minutes, or until hot.

A few minutes before serving, warm the bread in the oven. Serve the stew in bowls topped with yogurt or sour cream with the warm flat bread on the side.