Navajo Stew

Joel decided that he wanted to be in charge of making dinners for the next week.  Fine by me!  It's nice to be able to trade off every once in a while.  There are some differences between our meals depending on who cooks.  Joel tends to cook healthier than me, even though I don't always cook unhealthy things. In any case, that is a good thing.  The other difference is that when I cook, I meal plan a week in advance and always run my choices past him for his critique.  When Joel cooks, I find out what I am eating when it is in front of me on my plate.  That is ok though.  Sometimes, surprises are a good thing--take this meal, for example.  We have realized that we have been packing on the pounds lately, so Joel decided to make a meal out of mostly only vegetables.  He found it in our favorite cookbook, Moosewood Restaurant Simple Suppers.

2 Sweet Potatoes, peeled and cut into 1 inch cubes
2 Red or Green Bell Peppers, cut into 1inch pieces
1 Onion, cut into thin wedges
4 Garlic Cloves, minced
2 tablespoons Vegetable Oil
1 tablespoon Cumin
1 teaspoon Salt
1/4 teaspoon Black Pepper
1 can (15 ounces) Diced Tomatoes
1 tablespoon Chipotles in Adobo Sauce (from a can)
1/2 cup Fresh Cilantro, chopped
1 can (15 ounces) Black Beans, drained and rinsed
Sour Cream or Plain Yogurt, to garnish

In a bowl, toss the potatoes, onions, and peppers with the garlic, oil, cumin, salt, and pepper.  Spread on a lightly oiled baking sheet and roast at 450 degrees for about 10 minutes.  Stir and continue to roast for another 10-15 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 2-3 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 flatbread in the oven.  Serve the stew in bowls topped with yogurt or sour cream, with warm flatbread on the side.