Fresh & Fast Vegetarian_ Recipes That Make a Meal - Marie Simmons [52]
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ROASTED SWEET POTATOES TOPPED WITH QUICK BLACK BEAN CHILI Vegan (omit the yogurt)
Roasted Sweet Potatoes Topped with Quick Black Bean Chili ([>]) and Mexican Corn on the Cob ([>])
Quick and easy to prepare, sweet potatoes topped with black bean chili make a great-tasting meal. The chipotles add a blast of heat and an alluring smoky taste to the beans. Use dried black beans, cooked ahead, if you have them on hand, but canned beans are a fine substitute. The sweet potatoes can be cooked ahead and reheated.
Cook Time: 30 minutes
Serves: 4
2 large or 4 medium sweet potatoes, scrubbed, skins left on and halved lengthwise
2 tablespoons extra-virgin olive oil
½ cup chopped onion
2 garlic cloves, grated
2 teaspoons chili powder
1 teaspoon ground cumin
2 cans (15–16 ounces each) black beans, rinsed and drained
1 can (14.5 ounces) diced tomatoes with juice
1 teaspoon chipotle chile in adobo sauce, or more to taste
½ teaspoon coarse salt, or more to taste Plain low-fat yogurt (optional)
2 tablespoons finely chopped fresh cilantro
Avocado, chopped or sliced, for garnish
Place a large baking sheet in the oven and preheat to 450°F for 10 minutes. Lightly brush the cut sides of the sweet potatoes with 1 tablespoon of the oil. Carefully remove the hot pan from the oven and arrange the oiled potatoes, cut sides down, in a single layer. Roast for 15 minutes. Use a wide spatula to turn the potatoes and roast until they are tender when pierced with the tip of a knife, about 10 minutes more. (If you cooked them ahead, reheat them in a 400°F oven for 10 minutes before proceeding.)
Meanwhile, heat the remaining 1 tablespoon oil and the onion in a large skillet over medium-low heat and cook, stirring, until the onion is tender and golden, about 8 minutes. Add the garlic and cook for 1 minute. Add the chili powder and cumin and cook for 20 seconds.
Add the black beans, tomatoes, ½ cup water, chipotle and ½ teaspoon salt and bring to a boil. Reduce the heat to low and cook, covered, for 15 minutes. Taste and add more chipotle and salt if you like. Simmer, uncovered, to thicken slightly, about 5 minutes.
Place a sweet potato half on each plate and mash the insides with a fork. Ladle the chili on top of the potatoes. Top each portion with a spoonful of yogurt, if using, and a sprinkling of chopped cilantro. Garnish the plates with avocado slices, or sprinkle diced avocado over the chili, and serve.
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Make a Meal
Serve with Cabbage, Pineapple and Peanut Salad ([>]) or Corn Sauté with Jalapeño and Cilantro ([>]).
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SAUTÉED CABBAGE AND CRISPY POTATO CAKE WITH MELTED CHEESE
A potato and cabbage cake is held together with some beaten eggs, topped with melted cheese and cut into wedges. Crescenza and Teleme are both soft, delicately flavored cows'smilk cheeses with a tangy taste and yeasty aroma. Crescenza is from Northern Italy, and Teleme is American-made.
Cook Time: 35 minutes
Serves: 4 to 6
3 tablespoons extra-virgin olive oil, plus more as needed
12 ounces Yukon Gold, red-skinned or round white potatoes, peeled and cut into ¼-inch dice (about 3 cups)
1 teaspoon coarse salt
1 small head (about 12 ounces) savoy cabbage, halved, cored and cut into ⅛-inch slices (about 5 cups)
1 garlic clove, grated
Pinch of crushed red pepper
6 large eggs
Freshly ground black pepper
4 ounces Crescenza, Teleme or fresh mozzarella cheese, cut into ½-inch cubes
Heat a large nonstick skillet over medium heat until hot. Add 2 tablespoons of the oil. When the oil is hot enough to sizzle a piece of potato, spread the potatoes in the pan. Cook, turning the potatoes occasionally with a wide spatula until they are evenly browned and crisp, about 15 minutes. Sprinkle with ½ teaspoon of the salt. Transfer to a bowl and set aside.
Add the remaining 1 tablespoon oil and the cabbage to the hot pan. Toss the cabbage with tongs to coat with the oil. Cover and cook