• 2 tbsp. vegetable oil
• 1¼ lb. sweet potatoes
• 1 medium onion
• 2 chipotle chiles in adobo
• 3 clove garlic
• 1 tbsp. ground cumin
• 2 tsp. chili powder
• 2 can diced tomatoes
• 1 can puréed tomatoes
• 2 c. frozen shelled edamame
• 1 can no-salt-added pinto beans
• 1 can no-salt-added black beans
• Shredded Cheddar cheese and sour cream

DIRECTIONS

1. In microwave-safe glass baking dish, combine sweet potatoes and 2 tablespoons water. Cover with vented plastic wrap and microwave on high 12 minutes, or until tender.
2. Meanwhile, in 5-quart saucepot, heat oil on medium. Add onion, chipotles, garlic, cumin, chili powder, and 1/4 teaspoon salt. Cook 5 minutes, stirring occasionally. Add tomatoes and 2 cups water. Heat to simmering on high. Simmer 15 minutes, stirring occasionally.
3. Add sweet potatoes to pot along with edamame, pinto beans, black beans, and 1/4 teaspoons salt. Cook 2 to 5 minutes, or until beans are hot. To serve, garnish with Cheddar and sour cream, if desired.