Serves 4
Recipe courtesy of Lauren Hinnershitz
Recipe courtesy of Lauren Hinnershitz
1/2 Red Onion, diced
2 Garlic Cloves, minced
2 Raw Sweet Potatoes, grated
15oz Can pinto beans, rinsed
1-2 Chipotle Chiles in Adobo, diced
2 Tbsp tomato paste
1/3 Cup Ketschup
1 Tbsp Yellow Mustard
1 Tbsp Soy Sauce (or Tamari or Coconut Aminos)
2 Tsp chili powder
1 Tsp Liquid Smoke
1/2 Tsp Smoked Paprika
4 Cups Fresh Spinach
Buns
Line a large pot with a thin layer of water. Steam onion and garlic (or sautee in olive oil) for 5 minutes. Stir in sweet potato and cover to cook until tender, 6-7 minutes. Stir in remaining ingredients through liquid smoke. Continue to cook over low, stirring occasionally very gently, to heat through. Stir in spinach to cook until wilted. Spoon on buns and enjoy!!
TIP 1:
This is so easy to make WHEN YOU HAVE A FOOD PROCESSOR. If you hand grate the sweet potatoes it could be a bit more work. From the thought of making this to the time I took that plated photo was 17 minutes so it's incredibly easy, otherwise.
TIP 2:
My first attempt at this recipe...
TIP 1:
This is so easy to make WHEN YOU HAVE A FOOD PROCESSOR. If you hand grate the sweet potatoes it could be a bit more work. From the thought of making this to the time I took that plated photo was 17 minutes so it's incredibly easy, otherwise.
TIP 2:
My first attempt at this recipe...
