Angie Quaale is a champion for ALL things local.  She is a best-selling cookbook author (“Eating Local in the Fraser Valley,” Random House 2018), a chef and an entrepreneur. Angie lives in Langley, BC and has owned Well Seasoned Gourmet Foods Inc. since 2004. Well Seasoned (in Langley, BC) is a specialty food store, cooking school and catering company with a strong focus on supporting and promoting local producers and suppliers. Her recipes are tasty, straight forward and aim to share the importance of eating local.  Here’s a good one:

Mexican Sweet Potatoes with Black Beans

Ingredients:

1 lb. sweet potatoes (about 2 medium), peeled and cut into ½ inch chunks

2 tbsp. olive oil, divided

1 teaspoon kosher salt, divided

1 small cooking onion, finely chopped

2 tsp Mexican chili powder

½ tsp ground cumin

Kosher salt & freshly cracked black pepper to taste

1 (15 oz.) can black beans, drained and rinsed

¼ cup chopped fresh cilantro

1 ripe avocado, cubed

½ cup crumbled feta cheese

½ a lime

Tortilla chips or taco shells

Preparation:

Preheat your BBQ to medium high, about 400F.

Create a double layer, approx. 8-inch x 8-inch tin foil pouch.

In a large bowl, combine the cubed sweet potatoes, beans & onions. Drizzle with the olive oil, season with salt, pepper, cumin and chili powder. Toss to combine. Transfer the potato mixture onto the foil in an even layer. Fold the top of your tin foil pouch over the mixture and seal the edges tightly. Place on grill and cook for 18 -22 minutes until your potatoes are fork tender. Remove from the heat and carefully open the foil pouch, garnish with fresh cilantro, avocado, a generous squeeze of fresh lime, crumbled feta and serve with taco chips or warm tortillas.

Angie Quaale Tip:

This can be served as a side dish, a salad or as a filling for some killer tacos.  Leave the cheese out to make the dish vegan and make extra. Transform the leftovers into a breakfast hash by adding a fried egg, guaranteed to cure even the most vicious hangover!