Sweet Potato Black Bean Cakes

Ingredients

• 1 sweet potato
• 13.4 oz black beans
• 1 yellow onion
• 2 garlic cloves
• 1 poblano pepper
• 1 oz chipotle pepper in adobo
• 1 avocado
• 2 scallions
• 1 lime
• 1 tsp ground cumin
• 1 tsp dried oregano
• 2 tbsp tomato powder
• ¼ cup vegan sour cream
• 3 tbsp vegetable oil*
• Salt and pepper*
• *Not included
• For full ingredient list, see Nutrition

Directions

1. 1 Prepare the vegetables
2. Preheat the oven to 425°F. Peel sweet potato and dice into 1 inch cubes. Drain and rinse the black beans. Peel and dice the onion. Peel and slice the garlic. Trim, deseed, and dice the poblano pepper. Chop the chipotle pepper in adobo. Halve the avocado, remove the pit, and thinly slice the flesh. Slice the scallions. Zest and halve the lime, juice one half, and cut the other half into wedges.
3. 2 Roast the vegetables
4. Add diced sweet potato, just half the diced onion, cumin, 2 tsp vegetable oil, and a pinch of salt and pepper to a baking sheet, and toss. Roast in the oven until sweet potatoes are completely soft and onion is translucent, 18 to 22 minutes.
5. 3 Start the poblano tinga
6. Heat 1 tsp vegetable oil in a medium saucepan over medium-high heat. Add remaining diced onion, sliced garlic, diced poblano, oregano, and a pinch of salt and pepper, and cook until vegetables are soft, 8 to 10 minutes. Add chopped chipotle pepper, tomato powder, and 1 cup water. Bring to a gentle boil, turn down to a simmer, and cook until the poblano tinga has thickened slightly, 5 to 8 minutes. TIP: If you are sensitive to spice, add less chipotle pepper.
7. 4 Make the cakes
8. Add roasted sweet potato and onion, black beans, and a pinch of salt to a medium bowl, and stir to combine. Let cool for 5 minutes, and use your hands to mash the mixture until it holds together, 30 to 45 seconds. Divide mixture into 4 cakes, each about 2 inches thick. TIP: You can use a food processor if you prefer. We recommend pulsing 8 to 10 times.
9. 5 Cook the cakes
10. Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add sweet potato black bean cakes and cook until crisp and heated through, 3 to 5 minutes per side. TIP: Work in batches for the 4 serving meal.
11. 6 Serve
12. Add lime zest, lime juice, and sour cream to a small bowl, and mix to combine the lime crema. Divide the poblano tinga between plates. Drizzle with lime crema. Top with sweet potato black bean cakes. Add sliced avocado and sprinkle with sliced scallion. Serve with lime wedges. Enjoy!