Navajo Stew

Here's what was for dinner last night....with some leftover homemade naan that I had frozen. It's an adaptation from Moosewood's recipe for Navajo Stew (I think from the Simple Suppers cookbook).

Navajo Stew

1 red bell pepper
2 medium sweet potatoes
1 small zuchinni
1 small onion
2 garlic cloves, minced
1 Tbsp. olive oil
1 Tbsp. ground cumin
1 tsp. salt
1/4 tsp. black pepper
5 golden roma tomatoes (mine were frozen)
1 Tbsp. canned chipotles in adobo sauce
1/2 cup chopped fresh cilantro
3/4 to 1 cup black beans
flatbread (tortillas, lavash, or pita)
sour cream (or plain yogurt)

Preheat the oven to 450 degrees F. Lightly oil a baking sheet.
Peel the sweet potatoes and cut into 1-inch cubes. Stem and seed the peppers and cut into 1-inch pieces. Peel the onion and cut it stem end to root end into thin wedges. Cut zuchinni into large chunks. In a bowl, toss the vegetables with the garlic, oil, cumin, salt, and pepper. Spread on the prepared baking sheet and roast in the oven for about 10 minutes. Stir and continue to roast for another 10 to 15 minutes, until the sweet potatoes are tender but not mushy.
While the vegetables roast, puree the tomatoes, chipotles, and cilantro in a blender until smooth. Set aside. When the vegetables are tender, put them into a 2- to 3-quart baking dish, stir in the tomato-cilantro sauce and the beans, and return to the oven until hot, about 10 minutes.
A few minutes before serving, warm the bread in the oven. Serve the stew in bowls topped with yogurt or sour cream, with warm flatbread on the side.