sweet potato and black bean chili tortilla bowls
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!
What to Serve with These Sweet Potato Burrito Bowls
- These sweet potato burrito bowls would be great paired with Homemade Jalapeno Cornbread.
- I like to make a simple coleslaw to serve with this kind of meal. The one in my cookbook would be great, but I also think a classic (healthier) version is also stellar with these flavors.
- Make a batch of these gluten-free maple blondies for dessert and you will be the MVP of dinner! I promise!
More 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
Print
sweet potato and black bean chili tortilla bowls
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: entree
- Method: Oven/Stove top
- Cuisine: Mexican
Description
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.
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.