The key here is "season to taste". We had more than 2 tsp of freshly made chipotle powder and I used it all, and it ended up being a bit more spicy than the normal food around our house (but still delicious).
The recipe also calls for roasted pasilla peppers, which we didn't have so we didn't use them. I'm sure that any other roasted pepper would add to the flavor.
- 2 lbs sweet potatoes, boiled 7 minutes, peeled, cut into 1" chunks
- 1/3 cup olive oil
- juice of 1/2 lime
- juice of 1/2 orange
- 1 tsp cumin
- 2 tsp chipotle chili powder
- 2 cans (15 oz each) of black beans, rinsed well and drained
- 1 bunch green onions, chopped
- 1 bunch cilantro, chopped
Make a dressing of the olive oil, lime juice, orange juice, cumin, chipotle powder; mix well.
Combine the ingredients in a large bowl. I put half the sweet potatoes at the bottom, then one can of beans, then more sweet potatoes, then more beans, with green onions and cilantro at the top. Pour the dressing over and mix.
This works well the next day as leftovers, if you have any!