1 medium sweet potato, peeled and cut into long wedges
1 teaspoon olive oil
1 clove garlic, minced
1/4 teaspoon kosher salt
1/4 teaspoon Aleppo pepper or ground black pepper
For the beans:
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
1/2 teaspoon ground coriander
1/2 teaspoon kosher salt
1/2 teaspoon dried oregano
1/4 teaspoon ground cumin
1/4 teaspoon chili powder
1 (15-ounce) can black beans
For the tortilla strips:
3 tablespoons olive oil
2 corn tortillas, cut into 1/4-inch thick strips
For the bowl:
1 large poblano pepper
4 large hard boiled eggs, peeled
4 ounces Monterey Jack or Aged Jack cheese, sliced
1 cup baby arugula
1/2 cup cilantro leaves
2 ripe avocados, halved and pitted
1/3 cup crumbled cotija or feta cheese
Heat oven to 425°F. Toss potato wedges with oil, garlic, salt, and Aleppo pepper. Spread in a single layer on a baking sheet and roast until a fork easily goes through, about 20-25 minutes. Cover with foil and keep warm.
While potatoes are roasting, make the beans. Heat oil in a medium saucepan and add onion, season with salt. Cook, stirring occasionally, until tender, about 3 minutes. Add garlic and spices and stir in the oil to toast, about 1 minute. Add beans and their liquid and bring to a boil. Cook 10 minutes, stirring frequently to prevent sticking, until thickened. Blend until smooth with a stick blender, if you’d like, otherwise, cover and keep warm.
To make the tortilla strips; heat the oil in a medium frying pan over medium-high heat. Once shimmering, add strips and fry, turning frequently until toasted and crisp, about 2-3 minutes. Drain on paper towels and sprinkle with salt.
Char the poblano by setting it over a gas flame or placing under the broiler. Either way, turn frequently with tongs until it the skin is charred on all sides. This will take about 5-8 minutes. Remove to a bowl and cover with plastic wrap until cool enough to handle. Peel off the charred skin and thinly slice, discarding the stem and seeds.
To make the bowls; divide beans, sweet potato, pepper strips, eggs, Jack cheese, and avocado halves between 4 bowls. Toss arugula with tortilla strips and a sprinkling of olive oil and salt and divide between the bowls. Sprinkle each bowl with cilantro leaves and cotija and serve.