Hey OP, just made this the other day and it was super good! Adapted from Moosewood, so no meat, but would go great with leftover chicken or pork.
Procure: 1 can tomatoes 1 bunch cilantro 2 medium/ 1 large sweet potato can of black beans or baked beans 2 large bell peppers Olive oil Can of chipotle peppers (or rehydrated dried anchos) salt and peppa cumin Garlic to taste 1 Onion
>Preheat oven to 375
>Chop squash into 1in cubes
>Cut bell peppers into 1 inch squares
>Roughly chop onion into bite size pieces
>Roughly chop garlic after removing skin - use at least 3 cloves.
>Combine onion, garlic, bell peppers and potatoes in large bowl with salt, pepper, 1 Tbsp oil, and cumin. Stir.
>Put on baking sheet and roast until done ~30min. Stir every 10 min.
Puree cilantro with two of the canned peppers and a little bit of the sauce they were in (freeze the rest of the can for later) as well as the can of tomatoes.
If you have a baking dish.....
>Add roasted veggies to baking dish and cover with pureed sauce
If no baking dish or if it's too small....
Combine in a pot and stir until hot over medium-low heat.
Cheese Sour cream Roasted chicken/pork Basic 'recipe' for roasted chicken thighs (bone in, skin on)
>Pat dry thighs >Baste with olive oil >Rub with mix of sumac, thyme, sesame seeds, pepper, and salt >Roast until done
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