Ingredients:
3/4 teaspoon red pepper flakes
3 teaspoons ground cumin
2 tablespoons dried thyme
6 medium sweet potatoes, peeled, sliced lengthwise, then cut into 1/4-inch, thick slices
3 leeks
3 red bell peppers, seeded and sliced lengthwise, into 1/2-inch, wide slices
3 yellow bell peppers, seeded and sliced lengthwise, into 1/2-inch, wide slices
3 medium yellow onions, seeded and sliced lengthwise, into 1/2-inch, wide slices
6 tablespoons lime juice
3 large tomatoes, sliced into 1/4-inch, thick slices
6 (16 ounce) cans black beans
lime slices ( to garnish)
orange slices ( to garnish)
Directions:
Heat a little veggie broth or water and add dried red peppers or crushed red pepper flakes, cumin and thyme; lower heat and cook 1 minute.
Add sweet potatoes; cook 5 minutes.
Add leeks; cook 5 minutes more.
Stir in bell peppers and onion, cook 5 minutes.
Add lime juice, combine well and cook 5 minutes more.
Add tomato slices.
Coat saucepan with nonstick cooking spray; set over low heat.
Add beans and cook, stirring, until hot, about 3 minutes; drain.
Place beans in a casserole or serving bowl; add vegetables.
Garnish with lime or orange slices, cilantro sprigs; serve at once.
Servings: 32
Time preparation: 45 min.
Time total: 65 min.