Navajo Stew

Last night for dinner Mike and I made Navajo Stew from Moosewood Simple Suppers (again). I actually had the cilantro this time, but I don't think it made that much of a difference. I doubled the amount of tomatoes (I only had a 32-ounce can) and I think this made it even better. I also added a regular potato because I needed to get rid of one I had on hand. I really like this dish and I will definitely keep making it.

Navajo Stew
2 medium sweet potatoes
2 red or green bell peppers1 large onion
4 garlic cloves, minced
2 tablespoons vegetable oil
1 tablespoon ground cumin
1 teaspoon salt
1/4 teaspoon black pepper
1 15-ounce can of tomatoes
1 tablespoon canned chipotles in adobo sauce
1/2 cup fresh cilantro
1 15-ounce can of black beans, drained
1) Preheat oven to 450. Lightly oil a baking sheet.
2) Peel the sweet potatoes and cut into 1-inch cubes. Stem and seed the peppers and cut into 1-inch pieces. Peel the onion and cut it stem to root end into thin wedges. In bowl, toss vegetables with the garlic, oil, cumin, salt, and pepper. Spread on the prepared baking sheet and roast in the oven for about 10 minutes. Stire and continue to roast for another 10 to 15 minutes, until the sweet potatoes are tender but not mushy.
3) While the vegetables roast, puree the tomatoes, chipotles, and cilantro in a blender until smooth. Set aside. When the vegetables are tender, put them into a 2-to 3-quart baking dish, stir in the tomato-cilantro sauce and the beans, and return to the oven for about 10 minutes.
Serves 4.