Directions
- Dice the onion, sweet potatoes and pepper.
- Chop the garlic and chili peppers.
- Heat the olive oil in a pot with a thick bottom.
- Add the onion, pepper, sweet potatoes, garlic and chili peppers. Stir-fry for about 5 minutes.
- Add tomato paste, smoked paprika and fry for 2-3 minutes.
- Add tomatoes, beans, 2 cups of water and bring the whole thing to the boil, then turn down the heat and cook for 25-35 minutes stirring from time to time.
- Using a spoon, crush some of the beans and sweet potatoes to thicken the dish.
- Season to taste with salt, pepper, lime juice and, if necessary, hot paprika.
- Serve hot or cold with chopped cilantro, avocado, a spoonful of sour cream and a small handful of nachos.
Ingredients
140 g sweet potatoes
2 cans of tomatoes (2 x 400 g)
55 g tomato paste
1 large onion
1 red bell pepper
6 cloves of garlic
1 handful of cilantro
2 chili peppers
1 can of beans
1 tbsp. smoked paprika
0.5 lime
1 avocado
bunch of nachos
powdered hot paprika
salt, pepper and olive oil
Mexico
Comments: 0