Sweet Potato Black Bean Cakes

Preheat the oven to 425°F. Add sweet potato, just half the onion, cumin, 2 tsp vegetable oil, and a pinch of salt and pepper to a baking sheet and toss. Roast in the oven until sweet potatoes are completely soft and onion is translucent, 18 to 22 minutes. (4-serving meal: use 4 tsp vegetable oil)

Heat 1 tsp vegetable oil in a medium saucepan over medium-high heat. Add remaining onion, garlic, poblano pepper, oregano, and a pinch of salt and pepper, and cook until vegetables are soft, 8 to 10 minutes. Add chipotle pepper and reserved adobo sauce, tomato powder, and 1 cup water. Bring to a gentle boil, reduce to a simmer, and cook until the poblano tinga has thickened slightly, 5 to 8 minutes. (4-serving meal: use 2 tsp vegetable oil, 1¾ cups water) TIP: If you are sensitive to spice, add less chipotle pepper.

Add roasted sweet potato mixture, black beans, and a pinch of salt to a medium bowl and stir to combine. Let cool for 5 minutes and use your hands to mash the mixture until it holds together, 30 to 45 seconds. Divide the mixture into 4 cakes, each about 2 inches thick. (4-serving meal: divide into 8 cakes) TIP: You can use a food processor if you prefer. We recommend pulsing 8 to 10 times.

Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add sweet potato black bean cakes and cook until crisp and heated through, 3 to 5 minutes per side. (4-serving meal: use 4 tbsp vegetable oil) TIP: Work in batches for the 4 serving meal.

Add lime zest, lime juice, and sour cream to a small bowl and mix to combine the lime crema. Divide the poblano tinga between plates. Drizzle with lime crema. Top with sweet potato black bean cakes. Add avocado and sprinkle with scallion. Serve with lime wedges. ¡Buen provecho!