Roasted Yams with Black Beans and Chipotle Crema

Roasted Yams and Black Beans
A pet peeve of mine is when food bloggers apologize for not writing. Unless they are paid to write (which I am not), the apologies seem very unnecessary. The only way I've been able to sustain this blog is by NOT apologizing and going weeks at a time on the rice and bean regimen. You may think I'm exaggerating: That's a load of crap. She doesn't REALLY feed her family rice and beans for weeks. Go ahead. Ask them. If I were a You-Tuber, I'd get Wyatt up on here to testify. It's true. And I don't feel one bit bad about it.

I think I might be getting ready for a little variety, but between work, getting sick, and an overall turn-it-up-a-notch in the MK household, I have been so thankful for my pressure cooker and my rice cooker. God bless those appliances. And my family, who never complain when they see the same thing for the fourth night in a row. If there are any moms out there  beating themselves up for not being more creative in the kitchen, I implore you to spend that energy on something else. Your children will be fine. And they might even be learning some important lessons, like, "My Mom has a life, too," or "Our family gets by even when things are pretty boring."

Here's yet another variation on rice on beans. I really love yams, and think they're underused even with more press in the last few years. You, dear readers, keep me going in so many ways. Thank you for letting me be my plain old self.

Roasted Yams with Black Beans and Chipotle Crema
Serves 4. Preheat oven to 425. Wash 4 yams and cut them into 1/2" dice. Toss with kosher salt
and a couple tablespoons of olive oil. Line a baking sheet with parchment paper, and pour the yams onto the sheet. Bake until soft and blackened in places, about 25 minutes. Meanwhile, warm a few cups of black beans up in a saucepan (canned or ones you've cooked) with a bit of salt, fresh garlic, and a splash of water. Mash a bit at the end if you want. In a small bowl, stir 1/2 c. sour cream with a tablespoon or two of canned chipotles in adobo, finely chopped. Serve black beans atop yams with a spoonful of chipotle crema and a squeeze of lime.