1 medium sweet potato (about 1/2 lb), peeled and diced small (about 1/3-inch pieces)
1/2 Tbsp olive oil
sprinkle of salt and pepper
1 14-oz can fire-roasted tomatoes (unseasoned)*
1 14-oz can black beans
1 Tbsp honey
2-3 chipotle peppers (from a can of chipotles in adobo sauce), finely chopped
1/2 red onion, diced small
1/2 bunch cilantro, chopped (heaping 1/2 cup)
juice of 1 lime
Instructions
Preheat oven to 425. On a baking sheet, toss sweet potato with olive oil, salt and pepper. Spread in an even layer and roast until starting to brown (about 15-20 minutes), stirring once halfway through. Remove from oven and scoop into a medium-size bowl.
Add all remaining ingredients and stir to combine. Taste and add additional lime juice or chipotles if necessary.
Serve with tortilla chips. Enjoy!
Notes
*If you can't find unseasoned fire-roasted tomatoes, use a can of plain diced tomatoes.
Recipe by Coffee & Quinoa at https://www.coffeeandquinoa.com/2014/01/chipotle-honey-sweet-potato-and-black-bean-salsa/