2 tablespoons olive oil, divided
1 medium sized sweet potato, cubed finely
salt and pepper, to taste
6-7 cloves garlic, finely chopped
1 small red onion, finely chopped
2 roma tomatoes, chopped
1 (15 ounce) can black beans
1. In a pan, add some olive oil, and let the pan heat up, add the sweet potatoes, garlic, and some salt and pepper. Let the potatoes roast, flipping them over occasionally.
2. While sweet potatoes are cooking, in another pan heat up some more olive oil. Add red onions and let simmer for a few minutes. Then add black beans, and tomatoes, and let the whole concoction simmer for ten minutes or longer.
3. When potatoes are finished cooking, and black beans have simmered for a while, combine everything together, and serve!
Serve on tortillas with a dollop of sour cream. Serve as enchiladas and top with shredded vegan cheeses. Or just eat plain, it is delicious either way!
Source of recipe: I came up with the recipe on my own the other night while experimenting in the kitchen.