I grew up in a large family and making a meal to fill up seven guys on a budget can be a challenge.  Long before there was ever the trend for “meatless Mondays”, my mom knew flavors from her childhood that would fit the bill.  We all grew up eating black bean with onions and peppers.  I found them to be some of the best meals I’ve ever had.  Meals I have never forgotten.

Thinking of the lessons I learned from her kitchen, I’ve been working at teaching my family that great meals can come from humble ingredients and you can make a filling meal without a piece of meat in sight.

I combine both black beans and chickpeas with sweet potatoes, spicy peppers and yellow onions.  Southwest flavors like cumin, coriander, and chipotle along with a topping of fresh avocado and lime juice….sweetened slightly with a bit of coconut sugar.  A bit of cotija or feta cheese brings it all home.

This meal is easily ready in just 45 minutes, most of that is simmer time. The peppers and tomatoes come from my own garden. Combined with low cost of the other ingredients when in season, you have a great meal for not a lot of money.

My husband and son both give this one high marks.  If you are looking to add something for your “Meatless Monday” or any day, give this one a try.

You’ll need:

Makes 5 generous servings..

olive oil, as needed

4 medium sweet potatoes, peeled and cut into 1 inch pieces

1 medium yellow onion, chopped

2 medium-large poblano peppers (or spicy pepper of your choice), seeded and chopped

2 medium cubanelle peppers (or other sweet peppers), seeded and chopped

1 15 oz can chickpeas, rinsed

1 15 ox can black beans, rinsed

3 plum tomatoes, chopped

1 1/2 tsp ground cumin

1 1/2 tsp ground coriander

1 tsp chipotle powder

salt to taste

2 avocados, peeled and diced

3 Tbs lime juice with 1 tsp coconut sugar (or raw sugar) stirred until dissoved

cojita or feta cheese, crumbled

In a large cast iron skillet over medium heat, saute the onions and potatoes for 10 minutes or until potatoes color begins to brighten.  Add peppers, chickpeas and beans and reduce heat to medium low.  Add tomatoes and spices and stir well.  Continue to cook until potatoes are tender and liquid is reduced…about 10-15 minutes.  Taste and adjust seasonings if needed.

While the mixture is cooking, prepare avocado.  Sprinkle with a small amount of lime juice to prevent browning.  In a small bowl mix lime juice and sugar together until dissolved.

To serve, spoon potato mixture into bowls, sprinkle with cheese.  Top with avocado and drizzle with a spoonful or 2 of the sweetened lime juice.  Enjoy!