600g gold sweet potato, peeled, cut into 3cm pieces
1 red capsicum, seeded, chopped
1 small avocado, stoned, peeled, sliced
Sour cream, to serve
Coriander leaves, to serve
Method
Heat oil in a frying pan over medium heat. Add onion and
cook, stirring, for 5 mins or until onion is soft and golden. Add the garlic,
ground coriander and cumin and cook, stirring, for 30 secs or until aromatic.
Transfer to a slow cooker.
Add the Tabasco sauce, beans, tomato, corn, stock, sweet
potato and capsicum and stir to combine. Cover and cook for 3 hours on high (or
6 hours on low) or until the sweet potato is tender. Stir well.
Divide the vegetable mixture among serving bowls. Top with
the avocado, sour cream and coriander leaves.
3 tablespoons flour (whole wheat flour, all-purpose flour
and gluten-free flour blends all work!)
1 tablespoon ground chili powder (scale back if you’re
sensitive to spice or using particularly spicy chili powder)
1 teaspoon ground cumin
½ teaspoon garlic powder
¼ teaspoon dried oregano
¼ teaspoon salt, to taste
Pinch of cinnamon (optional but recommended)
2 tablespoons tomato paste
2 cups vegetable broth
1 teaspoon apple cider vinegar or distilled white vinegar
Freshly ground black pepper, to taste
Instructions
This sauce comes together quickly once you get started, so
measure the dry ingredients (the flour, chili powder, cumin, garlic powder,
oregano, salt and optional cinnamon) into a small bowl and place it near the
stove. Place the tomato paste and broth near the stove as well.
In a medium-sized pot over medium heat, warm the oil until
it’s it’s hot enough that a light sprinkle of the flour/spice mixture sizzles
on contact. This might take a couple of minutes, so be patient and don’t step
away from the stove!
Once it’s ready, pour in the flour and spice mixture. While
whisking constantly, cook until fragrant and slightly deepened in color, about
1 minute. Whisk the tomato paste into the mixture, then slowly pour in the
broth while whisking constantly to remove any lumps.
Raise heat to medium-high and bring the mixture to a simmer,
then reduce heat as necessary to maintain a gentle simmer. Cook, whisking
often, for about 5 to 7 minutes, until the sauce has thickened a bit and a
spoon encounters some resistance as you stir it. (The sauce will thicken some
more as it cools.)
Remove from heat, then whisk in the vinegar and season to
taste with a generous amount of freshly ground black pepper. Add more salt, if
necessary (I usually add another pinch or two). Go forth and make tacos or enchiladas!
