Description Edit

Ingredients Edit

  • 2 whole dried red peppers or 1/4 tsp. crushed red pepper flakes
  • 1 tsp. ground cumin
  • 2 tsp. dried leaf thyme or 1 tsp. ground thyme
  • 2 medium sweet potatoes, peeled, sliced lengthwise into quarters and then into 1/4-inch thick slices
  • 1 large or 2 medium leeks (white parts only), rinsed and sliced lengthwise info 1/2-inch thick slices
  • 1 red bell pepper, seeded and sliced lengthwise into 1/2-inch wide slices
  • 1 yellow bell pepper, seeded and sliced lengthwise into 1/2-inch wide slices
  • 1 medium yellow onion, peeled and sliced lengthwise into 1/2-inch thick slices
  • 2 Tbs. fresh-squeezed lime juice
  • 1 large tomato, sliced into 1/4-inch thick slices
  • 2 16-oz cans black beans
  • Thin lime or orange slices, and cilantro sprigs for garnish
  • Cooked rice (optional)

Directions Edit

  1. Heat a little veggie broth or water and add dried red peppers or crushed red pepper flakes, cumin and thyme; lower heat and cook 1 minute.
  2. Add sweet potatoes; cook 5 minutes.
  3. Add leeks; cook 5 minutes more.
  4. Stir in bell peppers and Onion, cook 5 minutes.
  5. Add lime juice, combine well and cook 5 minutes more.
  6. Add tomato slices.
  7. Coat saucepan with nonstick cooking spray; set over low heat.
  8. Add beans and cook, stirring, until hot, about 3 minutes; drain.
  9. Place beans in a casserole or serving bowl; add vegetables.
  10. Garnish with lime or orange slices, cilantro sprigs; serve at once.
  11. Serve over rice if desired.

Makes 6 servings.

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