Roasted Sweet Potatoes 2 pounds of Veggie Box sweet potatoes (all from this week) cubed into 1-inch chunks 2 tablespoons olive oil 1/4 teaspoon cayenne pepper 1/4 teaspoon fine sea salt Black Beans 1 tablespoon olive oil 1 onion, (from last week's box) finely chopped 3 cloves of garlic, minced (from last week's box) Fine sea salt 2 teaspoons ground cumin 1/2 teaspoon chili powder 1/2 teaspoon paprika 2 cans black beans, rinsed and drained (or 3 cups cooked black beans) ⅓ cup water 1 teaspoon lime juice 1 bunch of Veggie Box kale Freshly ground black pepper, to taste Roasted sweet potatoes

Preheat the oven to 425F and line a large, rimmed baking sheet. Toss the prepared sweet potatoes with the olive oil, cayenne pepper (if using) and salt. Arrange in a single layer and bake for 30 to 40 minutes, tossing halfway, until the sweet potatoes are tender and caramelizing at the edges. For the beans, warm the olive oil in a large saucepan over medium heat. Add the onions and garlic and a sprinkle of salt. Cook, stirring occasionally, until the onions have softened and are turning translucent, about 5 to 8 minutes. Add the
cumin, chili powder, and paprika, and cook for about 30 seconds while stirring. Pour in the beans and water. Stir, cover and reduce heat to
maintain a gentle simmer. Cook for 5 minutes, then remove the lid and use a potato masher or a fork to mash up at least half of the beans. Add in the kale, and cook for a few moments longer until the kale has softened. Remove from heat, stir in the lime juice, season with salt and pepper, and cover until you’re ready to serve. Serve with
tortillas, and top with crema fresca, cotija cheese, and hot sauce.