Sweet Potato & Black Bean Hash with Chipotle Crema

INGREDIENTS

!For the hash

sweet potato (about 10 ounces), cut in 1-inch pieces

2 tsp

extra virgin olive oil, divided

1/3 cup

chopped onion

2 cloves

garlic, minced

1/3 cup

chopped red or yellow bell pepper

small to medium-sized tomato, chopped

leaves of kale (about 2 cups), chopped with the ribs removed

2 tbsp

water

1 1/2 cups

black beans, drained and rinsed

1/2 tsp

cumin

1/2 tsp

ancho chili powder

1/2 tsp

paprika

1/8 tsp

cayenne pepper

salt

Organic canola oil (or other high heat oil), for frying

wheat tortillas (one tortilla for each person), cut into quarters

avocado, sliced & pit removed

Cilantro (for garnish)

!For the chipotle crema

1/2 cup

+ 1 Tablespoon raw cashews

3/4 cup

water (plus extra for soaking, if not using a high-speed blender)

chipotle peppers in adobo sauce* (from 7 oz. can)

1 tsp

adobo sauce from can

1 tsp

agave syrup

1/2 tsp

lemon juice

1/8 tsp

salt