Sweet Potato Black Bean Chili Tortilla Bowls

In this recipe for Sweet Potato Black Bean Chili Tortilla Bowls you make your own delicious crispy taco bowls and then fill them up with vegetarian black bean and sweet potato chili. Top them off with tasty fixings like cilantro, cabbage, shredded cheese and salsa and they are vegetarian comfort food at its finest!

I originally shared this recipe on October 5, 2013. I have updated the images and some of the text today.

Why We Love This Recipe For Sweet Potato Black Bean Chili Tortilla Bowls

Serve anything in a crispy taco bowl and I’m in! This savory chili is no exception. (And it’s probably the reason I love these Tacito Salads, which are like a mini vegetarian appetizer version of this recipe.) These vegetarian chili tortilla bowls are easy enough for a weeknight, but they’re fun too, so you may want to double the recipe and serve them for game day or some other gathering.

For a crockpot alternative check out my recipe for Slow Cooker Vegetarian Chili with Sweet Potato which I used it as inspiration to make the chili in this recipe.

More Chili Recipes You’ll Love

Crock Pot Turkey Chili

Healthy Turkey Chili with Pinto Beans

Easy Crockpot White Chicken Chili {with Freezer Meal Option}

Picadillo Style Chili with Ground Turkey and Quinoa

Maple Turkey Chili

Key Ingredients For This Chili Tortilla Bowl Recipe

• Tortilla Bowls: Whole-wheat tortillas (soft taco or fajita size) and cooking spray.
• Vegetables: Sweet potato (peeled and cubed). Tomato, cabbage, lime (for topping).
• Staples & Seasonings: Canola oil, garlic, onion, chili powder, cumin, cinnamon, salt.
• Canned goods: One can of diced tomatoes, preferably fire-roasted. Drained black beans.
• Cheese: Shredded Monterey jack or cheddar
• Salsa: Optional

How To Make Vegetarian Chili Bowls

Step 1: Make Tortilla Bowls

Preheat the oven to 350 degrees F and 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 and then lay the tortillas out on your work surface.

Brush oil over the tortillas and drape them, oil side up, over the ramekins and pinch them to crease and create inverted bowls. Bake them until the shells are lightly golden and crispy, which should take 17 to 20 minutes. Remove them from the oven and let them cook for 5 minutes before transferring them to a wire rack to cool completely.

Step 2: Make Sweet Potato Black Bean Chili

While the bowls bake and cool, heat 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. This’ll take about 4 to 6 minutes. Add chili powder, cumin, cinnamon, and salt. Cook while stirring until the mixture is fragrant. About 30 seconds.

Stir in the canned tomatoes, sweet potato, black beans, and water, and then bring it to a simmer over high heat. Cover and reduce the heat to medium-low to maintain a gentle simmer. Cook, stirring occasionally. As the chili cooks, add up to 1/2 a cup of water for a saucier consistency, or if the mixture thickens too much before the sweet potato is tender. Continue simmering until the sweet potato is softened, about 18 to 20 minutes.

Step 3: Assemble Chili Tortilla Bowls

Toss the cabbage, cilantro, lime juice, and a pinch of salt in a medium bowl. Place the burrito bowls on plates and ladle chili into the bowls. Divide the cheese among the bowls and top with chopped fresh tomato, salsa (if desired), and cabbage slaw.

FAQs and Expert Tips

More Ways to Use Homemade Baked Tortilla Bowls

• Our Healthy Taco Salad has plenty of spice and flavors and would be excellent in these baked tortilla taco bowls.
• This Fajita Chicken Salad would also be amazing in these bowls.
• Serve steak fajitas in these bowls instead of with soft tortillas.
• Our Instant Pot Vegetarian Burrito Bowls will be amazing in these crispy shells.
• Try making a Southwestern-inspired buddha bowl with our Mexican Sauteed Peppers.

Additional Bowl Recipes To Try

Easy Pizza Bowl Recipe

Vegetarian Burrito Bowls

Chicken Quinoa Bowl

Healthy Burger Bowls with Special Sauce

At Healthy Seasonal Recipes, we specialize in cooking with fresh veggies and creating weeknight meals. Sign up HERE to get more produce-forward dinner ideas for FREE! If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought! Happy Cooking! ~Katie

Sweet Potato Black Bean Chili Tortilla Bowls

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• Author: Katie Webster
• Total Time: 45 minutes
• Yield: 6 servings 1x

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Description

These Sweet Potato Black Bean Chili Tortilla Bowls are made with savory and spicy vegetarian black bean and sweet potato chili served up in a delicious crispy homemade taco bowl. This dish is vegetarian comfort food at its finest!

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Ingredients

Units USM Scale 1x2x3x

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
• 1/2 teaspoon cinnamon
• 1/2 teaspoon salt
• 1 14–ounce can diced tomatoes, preferably fire-roasted
• 2 1/2 cups cubed Sweet Potato (peel first if desired), 14-15 ounces
• 1 cup canned drained black beans
• 1/2 cup water, plus 1/2 more if needed

To assemble and serve

• 1 cup finely shredded cabbage
• 1/4 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
• 3/4 cup purchased salsa (optional)

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Instructions

Make Tortilla Bowls:

1. 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:

1. 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

1. 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.

• Prep Time: 25 minutes
• Cook Time: 25 minutes
• Category: entree
• Method: Oven/Stove top
• Cuisine: Mexican

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