Refried Black Beans with Sweet Potato and Spinach

Serves 2-3

Ingredients
– 1 15oz can black beans
– 1 whole sweet potato
– 1/2 cup fresh spinach leaves
– 1/2 of a red onion
– 3 cloves of garlic
– 2 teaspoons ground cumin
– 3 teaspoons chili powder
– 1 teaspoon lemon pepper
– 1 teaspoon ground cinnamon
– 2 tablespoons olive oil
– Salt to taste

1. Place one tablespoon of olive oil in a small pot over medium heat
2. Add onion, garlic, cumin, two teaspoons of chili powder and lemon pepper. Stir until fragrant and onions are soft.
3. Add black beans, stir to combine. Wait 3-5 minutes, then mash until beans form a paste. Salt to taste, then reduce heat to low to keep warm while cooking sweet potatoes.
4. Chop sweet potato into 1/2 inch chunks, toss with remaining olive oil, remaining chili powder and cinnamon.
5. Heat a large skillet on medium, add potatoes. Leave still for 4-5 minutes.
6. Stir potatoes, then cook for 3-5 minutes. Check for doneness.
7. Add spinach leaves, then cook for additional 1-2 minutes until spinach is moderately wilted.
8. To serve, spread black beans on plate with back of a spoon. Add potatoes and spinach on top.