Navajo Stew

It sounds a little weird, but let me tell you, it tastes delicious! And its very healthy! This recipe is from our new favorite cookbook, Moosewood Restaurant Simple Suppers.

Serves 4; Time: 55 minutes

2 medium sweet potatoes (not more or the balance is off)
2 red or green bell peppers
1 large onion
4 garlic cloves, minced
2 TBSP vegetable oil
1 TBSP ground cumin
1 tsp salt
1/4 tsp black pepper
1 15-oz can of tomatoes
1 TBSP canned chipotles in adobo sauce (we used about 1/2 tsp of chipotle spice that we borrowed from a friend which toned down the unique flavor and was JUST PERFECT. I'll leave a comment when I can find out exactly what brand of that spice she uses)
1/2 C chopped fresh cilantro
1 15-oz can of butter beans or black beans, drained
flatbread (tortilas, lavash, pita, or naan)
plain yogurt, sour cream

Preheat oven to 450. Lightly oil a baking sheet.

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 end to root end into thin wedges. In a bowl, toss the vegetables with the garlic, oil,, cumin, salt, and pepper. Spread on the prepared baking sheet and roast in the oven for about 10 minutes. Stir and continue to roast for another 10 to 15 minutes, until the sweet potatoes are tender but not mushy.

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 until hot, about 10 minutes.

A few minutes before serving, warm the bread in the oven. Serve the stew in bowls topped with yogurt or sour cream, with warm flatbread on the side.