This fantastic combination of sweet potato, black bean and greens is DEEElicious! My family loves it and my hubby specifically requested this when I made the big pot of black beans last Sunday. Sweet potato in Costa Rica is called “camote” and doesn’t look anything like the sweet potatoes I’m used to in the states. It has a really thin, pinkish-color skin with a hard cream-colored flesh and a great earthy, sweet taste. I guess I can say that this dish is very Costa Rican because all the ingredients are common and grown in Costa Rica!
- 1 Tbsp. coconut or olive oil
- 1 large (or 2 small) onion, chopped
- 2 large sweet potatoes, diced (about 3 cups)
- 2 cups black beans, cooked and with a little cooking water
- 2 cups chopped greens (I used beet greens and spinach)
- 4 garlic cloves, minced
- sea salt and pepper to taste
- Large sprouted or soaked whole grain tortillas
- 1 small onion, finely chopped
- 1 Tbsp. coconut or olive oil
- 2-4 tsp. chili powder (mild or hot)
- 1 tsp. ground cumin
- 2 tsp. dried oregano
- 2-4 garlic cloves, minced
- 3 cups fresh tomato puree (about 5 small or 3 large)
- sea salt to taste
Jenny @ Nourished Kitchen says
That looks completely beautiful! What a fantastic combination of flavors. I make similar red sauce, but using lard instead of coconut oil. I bet the coconut oil would taste fantastic, though.
Diana Bauman says
Great pic Mare! I make a black bean burrito almost exactly like that but without the sweet potatoe. I’ll have to try it with the sweet potatoe and feta. Sounds yum! It’s my usual quick lunch meal:)
LaCinda Hagadon says
This may seem like common sense but what kind of black beans do you use? I rarely cook with beans but want to do more of it. Thanks!:)
Marillyn Beard says
Hello LaCinda, black beans are sometimes called Black turtle beans, but at most stores you will find them simply labeled as “black beans”. Enjoy!