Instructions

1. Heat half of the oil and gently sauté the onion and garlic. Add the sweet potato, carrot and red pepper pieces, stir for a minute, then add the ground spices and dried oregano. Stir for another minute, then add the chipotle paste.
2. Stir for a minute, then add the tinned tomatoes and bay leaf. Add enough water to just cover the vegetables. Cook for 15 minutes under a lid. Add the drained beans and cook for another 10 minutes or until the vegetables are tender and the stew is thick. Discard the bay leaf. Using a fork, mash the sweet potatoes lightly to thicken the sauce even more.
3. Meanwhile, cook the rice in another pan, following the packet's instructions. Set aside to rest.
4. Combine the rice with about the same amount of bean& sweet potato sauce.
5. Add the chopped coriander leaves, then taste and season with salt & pepper, if needed.
6. Serve warm or at room temperature.