Brazilian Black Bean Stew

Ingredients

 * 1 Tbs. vegetable oil
 * 1 large Onion, chopped
 * 2 medium cloves garlic, minced
 * 2 medium sweet potatoes (1 to 1 1/4 lbs.), peeled and diced
 * 1 large red bell pepper, diced
 * 14.5-oz. can diced tomatoes
 * 1 small hot green chili pepper, or more to taste, minced
 * 2 (16-oz.) cans black beans, drained and rinsed
 * 1 ripe mango, pitted, peeled and diced
 * 1/4 cup chopped fresh cilantro
 * 1/4 tsp. salt

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. Add Onion and cook, stirring often, until softened, about 5 minutes. Stir in garlic and cook, stirring, until Onion is golden, about 3 minutes.
 * 3) Stir in sweet potatoes, bell pepper, tomatoes (with liquid), chili and 1 1/2 cups water. Bring to a boil. Reduce heat to low, cover and simmer until potatoes are tender but still firm, 10 to 15 minutes.
 * 4) Stir in beans and simmer gently, uncovered, until heated through, about 5 minutes. Stir in mango and cook until heated through, about 1 minute. Stir in cilantro and salt. Serve hot.