Brazilian Black Bean Stew

Ingredients

 * 1 tbsp vegetable oil
 * 1 large onion, chopped
 * 2 medium cloves garlic, minced
 * 2 medium sweet potatoes (1 to 1¼ lbs.), peeled and diced
 * 1 large red bell pepper, diced
 * 14.5 oz can diced tomatoes
 * 1 small hot green chile pepper, or more to taste, minced
 * 2 (16 oz) cans black beans, drained and rinsed
 * 1 ripe mango, pitted, peeled and diced
 * ¼ cup chopped fresh cilantro
 * ¼ tsp salt
 * Swiss chard

Directions

 * 1) Steam some Swiss chard while the stew is simmering and serve with warmed flour tortillas.
 * 2) In large pot, heat oil over medium heat.
 * 3) Add onion and cook, stirring often, until softened, about 5 minutes.
 * 4) Stir in garlic and cook, stirring, until onion is golden, about 3 minutes.
 * 5) Stir in sweet potatoes, bell pepper, tomatoes (with liquid), chile and 1½ cups water.
 * 6) Bring to a boil.
 * 7) Reduce heat to low, cover and simmer until potatoes are tender but still firm, 10 to 15 minutes.
 * 8) Stir in beans and simmer gently, uncovered, until heated through, about 5 minutes.
 * 9) Stir in mango and cook until heated through, about 1 minute.
 * 10) Stir in cilantro and salt.
 * 11) Serve hot.