These Sweet Potato and Black Bean Chili Tortilla Bowls give you all the nutrition and yumminess from the veggie packed high fiber filling without needing a huge tortilla to wrap it all up. It is vegetarian fall comfort food at it’s best!
I originally shared this recipe on October 5, 2013. I have updated the images and some of the text today.
I just about die for sweet potatoes. 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.
Cool Facts About Sweet Potatoes
- 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
- Sweet potatoes are sweet and moist, while yams are dry and starchy and come from the Caribbean.
So when deciding what to make with my favorite orange tubers, I kept circling back to sweet potato 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 tortilla bowl and put the chili in it. Problem solved!
Don’t miss checking out these other yummy sweet potato recipes from my blogging friends…
Melting Sweet Potatoes by Food with Family
Turkey Taco Stuffed Sweet Potatoes by Cookin Canuck
Breakfast Sweet Potato Toast Four Ways by Eating Bird Food
Sweet Potato Polenta with Fried Egg by Naturally Ella
Cheesy Kale Stuffed Sweet Potatoes with Havarti and Garlic by Peas and Crayons
Sweet Potato Black Bean Enchiladas with Avocado and Crema by Ambitious Kitchen
Other Recipes You May Like
Sweet Potato Paleo Slow Cooker Chili
Paleo Ginger Sweet Potato Salad
Black Bean Quinoa Salad with Mango and Avocado
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These Sweet Potato and Black Bean Chili Burrito Bowls give you all the nutrition and yumminess from the veggie packed high fiber filling without needing a huge tortilla to wrap it all up. It is vegetarian fall comfort food at it’s best!
Ingredients
For the Tortilla Bowls
- 6 8-inch whole-wheat tortillas, soft taco or Fajita size
- 2 teaspoons canola oil
For the Sweet Potato Black Bean Chili
- 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 Sweet Potato (peel first if desired), 14-15 ounces
- 1 cup canned drained black beans
- ½ cup water, plus ½ more if needed
To assemble and serve
- 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)
Instructions
Make Tortilla Bowls:
- 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.
Make Sweet Potato Black Bean Chili:
- 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, sweet potato, 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.
Assemble Chili Tortilla Bowls
- 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.
Notes
The chili can be made up to one day in advance, reheat before assembling.
Nutrition
- Serving Size: 1 bowl, 3/4 cup chili, and toppings
- Calories: 288
- Sugar: 7 g
- Sodium: 471 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 8 g
- Protein: 11 g
- Cholesterol: 17 mg
Here are the original images associated with this blog post.
Hah – I kept wrestling with my spell checker too 🙂 LOVE these – especially on how to make your own burrito bowls (recently made my own whole wheat tortillas and am converted) I have a feeling I’ll be making this chili often this fall/winter!
I’m so glad you like them Deanna. I have to try making tortillas some time. We’ve been eating them a lot around here lately. The girls devour them (or anything I put in them.)
Your burritos look fantastic! I hate when spell checker won’t cooperate when you have an unusual spelling of a word. but, we can’t live without it.
Thanks Barb. Oh don’t even get me going on auto-correct. It can be so funny sometimes. Thanks for coming by and saying hello.
Yum! These burrito bowls look AMAZING, Katie! Mmm…I wish I could have some right now ;). Love the addition of red cabbage! Such a nice pop of color.
Thanks Min. I’m always thinking like a food-stylist:)
How gorgeous is that!!! Love the idea of burrito bowl…so fun!
Thanks so much Angie.
First of all, good luck! Your pics are beautiful and I love the sound of your recipe. Good call on the burrito bowl!
Diane, to you too:) Thank you so much. I’m loving checking out all the recipes on the circuit.
What a great looking dish, and I love the way you’re jazzing up the presentation! We are a huge chili household (it’s my specialty) and this one is definitely going to get tried out 🙂
Thanks Alexis. I have to admit, thinking about the presentation is often what I think about before I work out a lot of the other details for a post. We love chili too, especially at this time of year.
Hahaha I totally feel you on spell check. 90% of the time it saves my life, and then it tells me stupid things like I spelled my name wrong because it just doesn’t know and refuses to learn! Anyway, these bowls? Amazing. Everything I love in one cute little bowl!
I don’t know what I’d do without it!
I too am a huge fan of sweetpotatoes. Love your recipe, especially how you made your own burrito bowls!
Thanks Jessica. I was just thinking that the burrito bowls would also be great for healthier taco salads.
Yum! I love the combo of black beans and sweet potatoes, whoops- I mean sweetpotatoes 🙂 The chili bowl looks so easy, great idea!
Thanks Alex! It was a a happy surprise that they turned out so crispy and looked just the way I wanted to. Thanks for coming by.
what a very clever bowl! these look totally delicious… i’d love to sit down to this plate on a cool fall night!
Thanks Gretchen. Glad you stopped by.
bowl idea is genius!!!!!!!! thank you!
Thanks Elizabeth!
Katie,
What a lovely salad. The red cabbage makes it look stunning!
Thanks so much Mireya!
Hi Katie, thanks so much for dropping by SBD and leaving a comment. Your compliment about my photos is extra special coming from someone whose photography is so amazing! I love black beans in anything and the addition of sweet potatoes in this dish is brilliant! Such a beautiful creation and I’m sure it’s just as delicious. Awesome post!
Thanks so much Bill. I am glad to know about your blog.
Yum! what a great way to use sweet potatoes!
Thank you Haley! Glad you like it.
Making tonight! Look forward to all the yumminess!
I’m late to the party, but just made these for dinner. YUM! Thank you for the recipe!
Thank you so much for reporting back Marla! And I am thrilled you loved it.
Oh mannn I wish my husband liked beans! I love these flavors and def need more veggies in my (and his!) diet.
You’ll have to ease him into it then. One bean at a time. Ha ha.
Wow this just looks absolutely stunning! I love everything about these bowls and just have to have some for my lunch this afternoon.
I did enjoy the left-overs for lunch the last time I had them. The chili tastes fantastic the next day- the flavors really meld.
I love the combination of sweet potatoes and black Beans.your recipe is ideal for a family gathering.
Black beans and sweet potato are classic! My family loves this recipe- good thing my kiddos eat spicy food.
What gorgeous photos! I have some extra sweet potatoes in the pantry right now… can’t wait to try these out for Meatless Monday. Yum!
Thank you so much. I hope you enjoy them! Have a great day.
OMG these tortilla bowls look absolutely drool worthy! Pinned it as well. I am surely making these soon.
Thank you so much and for pinning! Have a great day.
This recipe sounds interesting, but I’m curious to know how you get enough protein if this is your entree? It has only about half of what I’ve been taught is the minimum amount of protein we should be eating.
Hey Susan, Thanks so much for reaching out. I took a look at the analysis because that sounds low to me too. It turns out the amount of cheese was added incorrectly. So the protein is a little higher (so are the calories) but not doubled. As far as what your particular nutritional needs are, I would check in with your doctor or a dietitian to decide how many grams of protein you need a day and per meal. I am a professional recipe developer and photographer, so I can’t really offer advice on the matter.
if I had someone who is allergic to tomatoes, what could be substituted for it?
You could try two cups of vegetable broth. If you’re feeling adventurous, and want something chunkier, you could also add in a chopped ripe peeled peach or nectarine with the broth. I know it sounds strange, but the texture would be great, and the sweet tart fruit would do nicely with the kick of the spices.