Rub short ribs on all sides with salt and pepper. In a large pot, add canola oil over medium-high heat. Add short ribs to pot and sear on all sides. Transfer to a plate.

To the pot, add onion and jalapeño, and cook until tender. Add minced garlic and cook until tender. Add tomato paste and stir for one minute, then toss in sweet potatoes and cook for another minute.

Transfer short ribs and pot contents to the crock pot. Add black beans, fire roasted tomatoes, and all remaining liquids and spices. Cover crock pot and cook on low for about six hours, or until short rib meat is tender. Pull apart meat with two forks and stir to combine. Top with cheese, fresh jalapeños or green onions, and serve.

Add your favorite vegetables and spices, or omit the short rib, add beans and veggies, and substitute veggie stock for a vegetarian version.

Recipe & Photo by Brand Marketing Manager Marissa DeSantis