• prep: 0 hr
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servings:

This sweet potato & black bean hash is a hearty dish that's perfect for lunch or dinner. With a delightful combination of sweet, spicy, crisp, and soft ingredients it ticks all of the pleasure sensors. It's served with fried tortilla wedges for scooping.

• 1 sweet potato (about 10 ounces), cut in 1-inch pieces
• 2 teaspoons extra virgin olive oil, divided
• 1/3 cup chopped onion
• 2 cloves garlic, minced
• 1/3 cup chopped red or yellow bell pepper
• 1 small to medium-sized tomato, chopped
• 2 leaves of kale (about 2 cups), chopped with the ribs removed
• 2 Tablespoons water
• 1 1/2 cups black beans, drained and rinsed
• 1/2 teaspoon cumin
• 1/2 teaspoon ancho chili powder
• 1/2 teaspoon paprika
• 1/8 teaspoon cayenne pepper
• Pinch of salt
• Organic canola oil (or other high heat oil), for frying
• 3-4 wheat tortillas (one tortilla for each person), cut into quarters
• 1 avocado, sliced & pit removed
• Cilantro (for garnish)
• 1/2 cup + 1 Tablespoon raw cashews
• 3/4 cup water (plus extra for soaking, if not using a high-speed blender)
• 2 chipotle peppers in adobo sauce* (from 7 oz. can)
• 1 teaspoon adobo sauce from can
• 1 teaspoon agave syrup
• 1/2 teaspoon lemon juice
• 1/8 teaspoon salt

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