Print
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 comfort food at it's best! | Healthy Seasonal Recipes | Katie Webster

sweet potato and black bean chili tortilla bowls

  • Prep Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings 1x
  • Category: entree
  • 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!


Scale

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:

  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.


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

get my FREE ebook, The Best Weeknight dinners!

it includes 15 of my family's favorites -- recipes and meals we go back to over and over again -- including simple to follow instructions and easy to find ingredients.

You have Successfully Subscribed!