Name: Mexican Sweet Potato Hash with Black Beans and Tofu
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Yield: 4 servings
Ingredients: 1 large sweet potato (cut into 1/3-inch cubes (I don't peel the skin off)); 1 cup black beans ((cooked or canned is fine, drained)); 14 oz extra firm tofu (Place in a colander swaddled in paper towels and place a heavy weight on and set aside to drain for half an hour. Otherwise take the shortcut-- I place the tofu in a microwave safe dish and zap it for a minute. Drain out the water that accumulates in the dish, then place it back in the microwave and zap for another minute and drain again. This pretty much gets most of the water out without breaking out a colander, kitchen towels and all that other stuff.); 2 tsp vegetable oil; 1 medium red onion (finely diced); 3 cloves garlic (minced); 1 tsp ground cumin; 2 tsp ground coriander; 1/4 or 1/2 habanero pepper ((This is a really hot pepper but it adds incredible flavor. Use judiciously, and deseed if you're sensitive to heat. I would advise not leaving it out, but if you must, substitute with a jalapeno.)); 2 tbsp cilantro ((chopped)); Juice of 1/2 a lime; Salt to taste