By posting this recipe I am entering a recipe contest sponsored by the California Sweetpotato Council and am eligible to win prizes associated with the contest. I was not compensated for my time.
Ok dear readers, wish me luck! This recipe is part of a recipe contest, and I’ve never submitted a recipe to one before. I am not really sure why I haven’t before, or why this happens to be the first one that I am choosing to do, but I couldn’t resist this one. Mostly because I just about die for sweetpotatoes. Okay maybe that is a little hyperbolic, but you get my drift. I do love them though, they are my super-food BFF. You can see here and here and here I just love ‘em.
In writing this I had a real battle with my spell-checker. That’s because I kept typing sweetpotato and the spell-check was like, “Uh, Katie, you like forgot the space, I’m going to give you a little squiggly line.” And I’m like, “Uh, listen spell-checker, thanks for your help, as I really appreciate all you do for me, and you know I am the worlds worst speller (this time I am not exaggerating at all) but I intentionally left the space out.” That’s ‘cuz what my spell-checker didn’t know is that the tuber formerly known as the sweet potato is now known as the sweetpotato. [There is the squiggly line again! Lol!]
Anywhoo, the reason they’re now called sweetpotatoes is that the California Sweetpotato Council, the sponsors of this contest [and who are totally going to tell me that I won, right? Right?] wanted everybody to know that these orange beauties are in a category of their own.
Here are some of the cool things I learned about sweetpotatoes:
- They are different from the white potato and other sweet potatoes.
- They are grown in soft sand and are hand sorted during harvest to minimize scarring and scratching.
- They have 4 grams of fiber and more than a day’s worth of vitamin A
- Sweetpotatoes are sweet and moist, while yams are dry and starchy and come from the Caribbean.
So when deciding what to make with them I kept circling back to sweetpotato and black bean chili, but I also really wanted to make a burrito. I nixed the burrito because the problem with burritos is that to get enough filling in them, and to wrap them up on both ends taqueria-style, you end up needing a really big tortilla which is a lot of calories and sodium. So I came up with a solution that satisfied both ideas. I made a burrito bowl and put the chili in it!
Sweetpotato and black bean chili in a tortilla bowl topped with limey cabbage cilantro slaw, fresh tomatoes and cheese
- 6 8-inch whole-wheat tortillas, soft taco or Fajita size
- 2 teaspoons canola oil
- 2 teaspoons canola oil
- 3 cloves garlic, minced
- 1 medium onion, diced
- 2 tablespoons chili powder
- 1 tablespoon cumin
- ½ teaspoon cinnamon
- ½ teaspoon salt
- 1 14-ounce can diced tomatoes, preferably fire-roasted
- 2 ½ cups cubed California Sweetpotato (peel first if desired), 14-15 ounces
- 1 cup canned drained black beans
- ½ cup water, plus ½ more if needed
- 1 cup finely shredded cabbage
- ¼ cup chopped cilantro, plus more for garnish if desired
- 1 tablespoon lime juice
- pinch salt
- 2/3 cup shredded Monterey Jack or cheddar cheese
- 1 large tomato, chopped
- ¾ cup purchased salsa (optional)
- Preheat oven to 350 degrees. Line a large rimmed baking sheet with foil. Arrange 6 heat-proof ramekins on the prepared baking sheet, face down. Lightly coat the ramekins and baking sheet with cooking spray. Lay tortillas out on work surface. Brush 2 teaspoons oil over the tortillas. Drape tortillas, oil side up over the ramekins and pinch to crease and create inverted bowls. Bake until the shells are lightly golden and crispy, 17 to 20 minutes. Remove from the oven and let cool 5 minutes before transferring to a wire rack to cool completely.
- While bowls bake and cool, heat 2 teaspoons oil in a large heavy-bottomed soup pot or Dutch oven over medium-high heat. Add garlic and onion, and cook, stirring often until the onion is starting to soften and brown, 4 to 6 minutes. Add chili powder, cumin, cinnamon and ½ teaspoon salt, and cook, stirring, until fragrant, about 30 seconds. Stir in canned tomatoes, sweetpotato, black beans and ½ cup water and bring to a simmer over high heat. Cover, reduce heat to medium-low to maintain a gentle simmer, and cook, stirring occasionally. As chili cooks add up to ½ cup more water for saucier consistency or if mixture thickens too much before the sweetpotato is tender. Continue simmering until the sweetpotato is softened, 18 to 20 minutes.
- Toss cabbage, cilantro, lime juice and pinch salt in a medium bowl. Place burrito bowls on plates. Ladle chili into bowls, about ¾ cup per bowl. Divide cheese among the bowls. Top with chopped fresh tomato, salsa if using and the cabbage slaw.
The chili can be made up to one day in advance, reheat before assembling.
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