Mexican Sweet Potato and Black Bean Stew with Quinoa and Kale

Heat the Extra-Virgin Olive Oil (1 1/2 Tbsp) in a medium Dutch oven or heavy-bottomed soup pot over medium heat. When the oil is hot and shimmering, add the Yellow Onion (1/2), Garlic (4 cloves), and a pinch of Kosher Salt (to taste) and cook for about 5 minutes until the onions are very soft and translucent.

Add the Smoked Paprika (1 tsp) and Ground Cumin (1/2 tsp) and cook for 1 minute to get the spices nice and toasty. Add the Chipotle Peppers in Adobo Sauce (1), Adobo Sauce (1 Tbsp), Sweet Potato (1), Canned Black Beans (2 1/3 cups), Canned Tomato Purée (1 2/3 cups) and Low-Sodium Vegetable Stock (3 cups) to the pot.

Bring to a boil, then lower to a simmer and cook for 15 minutes until the sweet potatoes are beginning to soften.

Stir in the Quinoa (1/3 cup) and simmer for 15 minutes more until the grains and sweet potatoes are tender.

Stir in the Baby Kale (4 cups) or spinach and the Lime (1/2) and cook just until the greens have wilted. Taste and season with extra salt if necessary. Ladle the stew into bowls, garnish with Goat Cheese (3 2/3 Tbsp), Fresh Cilantro (to taste), and Tortilla Chips (to taste).

Serve piping hot and enjoy!