Ingredients
2lbssweet potatoes,(about 3 medium) peeled and cut into small cubes
salt and pepper,to taste
2tbspolive oil,divided
1yellow onion,(1½ cups) medium, chopped
1red bell pepper,cored and diced
4clovesgarlic,minced
2½cupsvegetable broth,then more as desired
14oztomatoes,(2 cans) fire roasted, diced
1earcorn,husked and kernels cut from cob or 1 cup frozen corn
1½tbspancho chili powder,or more to taste
2tspcumin,ground
14ozblack beans,(2 cans) drained and rinsed
cilantro
lime wedges
avocado,diced
jalapeños,roasted, sliced
sour cream
cheddar,or Mexican blend cheese
Preparation
Preheat oven to 425 degrees F. Place sweet potatoes on a baking sheet, drizzle with 1 tablespoon of olive oil, and toss then season with ½ teaspoon salt and toss.
Roast in preheated oven for 20 to 25 minutes, until tender, tossing once halfway through.
Meanwhile, heat the remaining olive oil in a large pot over medium-high heat. Add onion and saute for 4 minutes or until beginning to soften, then add bell pepper and saute for 2 minutes longer. Add garlic and saute for 2 additional minutes.
Stir in vegetable broth, tomatoes, fresh corn, ancho chili powder, cumin, and season with salt and pepper to taste.
Bring to a light boil then reduce heat to low, cover and allow to simmer for 10 minutes. Stir in black beans, cover and simmer for 5 minutes longer.
Gently toss in sweet potatoes and allow to just warm through for about 1 to 2 minutes. Thin with an additional broth if desired.
Serve with desired toppings.
