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 LikePrint
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!
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)
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.
The chili can be made up to one day in advance, reheat before assembling.
- 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.