Mexican Sweet Potato and Black Bean Stew with Quinoa and Kale

Heat the Extra-Virgin Olive Oil (4 tsp) in a medium Dutch oven or heavy-bottomed soup pot over medium heat. When the oil is hot and shimmering, add the Yellow Onion (1/2) , Garlic (4 cloves) , and a pinch of Kosher Salt (to taste) and cook for about 5 minutes until the onions are very soft and translucent.

Add the Smoked Paprika (1 tsp) and Ground Cumin (1 tsp) and cook for 1 minute to get the spices nice and toasty. Add the Chipotle Peppers in Adobo Sauce (1) , Adobo Sauce (1 Tbsp) , Sweet Potato (1) , Canned Black Beans (2 1/3 cups) , Canned Tomato Purée (1 2/3 cups) and Low-Sodium Vegetable Stock (3 cups) to the pot.

Stir in the Quinoa (1/3 cup) and simmer for 15 minutes more until the grains and sweet potatoes are tender.

Stir in the Baby Kale (4 cups) or spinach and the Lime (1/2) and cook just until the greens have wilted. Taste and season with extra salt if necessary. Ladle the stew into bowls, garnish with Goat Cheese (11 tsp) , Fresh Cilantro (to taste) , and Tortilla Chips (to taste) .