Drizzle of olive oil in your skillet over medium heat 1 medium onion, diced finely 4 cloves of garlic, minced 1 small can of tomato paste 3 tablespoons of ground cumin 2 tablespoons of chili powder 1 teaspoon of smoked paprika 1/2 teaspoon of oregano Water or vegetable broth 1 jar of salsa (store bought or homemade) I used Trader Joe’s corn salsa in this recipe 30 ounces of black beans, canned- rinsed well 2 large sweet potatoes, diced Salt and Pepper Cilantro 1/4 cup of shredded Cabot aged cheddar to top each bowl (or more if you prefer) - See more at: http://kneadtocook.com/black-bean-and-sweet-potato-bake-in-the-crock-pot/#sthash.SAy0LwZC.dpuf

Heat the olive oil in a skillet over medium heat. Add your onion and sauté until translucent. Right before the onion is fully cooked, add the garlic and sauté for another 30 seconds or so. Then add in your paste. Give a good stir then add your spices. Add a small amount of liquid (1/4 cup) of water or broth and stir to loosen. Pour this into your slow cooker and add the remaining ingredients. Cook on low for 4-6 hours. Serve over brown rice, kamut, quinoa or whatever you like. Adjust the salt and pepper as necessary. - See more at: http://kneadtocook.com/black-bean-and-sweet-potato-bake-in-the-crock-pot/#sthash.SAy0LwZC.dpuf