Ingredients
Scale
- 28 oz black beans
- 1/2 large yellow onion, chopped
- 3 cloves garlic
- 1 ancho chile pepper
- 1 tbsp lime juice
- 2 tsp cayenne pepper
- 2 medium sweet potatoes, peeled and cubed
- 1 tbsp olive oil
- 1 cup vegetable stock
- 1 avocado
- Fresh grated cheddar cheese
Instructions
- Heat olive oil in a large pot.
- Add garlic and onion and sautee until translucent, 3-5 minutes.
- Add sweet potato cubes and stir. Let cook for 10 minutes or until sweet potatoes begin to brown.
- Add remaining ingredients and stir. Cover and let cook on low-medium heat for 30 minutes, stirring occasionally.
- Check to ensure sweet potatoes are thoroughly cooked. If they are not, continue to let simmer for another 10 minutes.
- Transfer ingredients into a blender or food processor and puree until smooth. Add 1/4 cup of water at a time, continuing to blend until the soup has reached your desired consistency.
- Top soup with thinly sliced avocado and freshly grated cheddar cheese.
- Prep Time: 10 mins
- Cook Time: 30 mins