Skip to Content
Français
Menu

Vegetarian Sweet Potato and Black Bean Whole Wheat Tortilla Bowls

  • Save Recipe
  • Prep 40 min
  • Total 50 min
  • Servings 8
  • Save
  • Pinterest
  • Facebook
  • Email
  • Print
Ready to make?
  • Save
  • Share
  • Keep Screen On
Roasting the sweet potatoes gives them a deeper, more caramelized flavour, which balances nicely with the savoury black beans.
Created May 11, 2017
  • Save
  • Share
  • Keep Screen On

Ingredients

  • 1 1/4 lb (625 g) sweet potatoes, peeled and cut into 1/2-inch dice (about 4 cups)
  • 2 tablespoons vegetable oil
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons lime juice
  • 1 tablespoon honey
  • 2 poblano chiles, stems and seeds removed, cut into 1/2-inch dice
  • 1 medium red onion, chopped
  • 1/2 teaspoon dried oregano leaves
  • 1/4 teaspoon ground chipotle powder
  • 1/2 cup canned black beans, drained, rinsed
  • 1 package (8 count) Old El Paso™ Whole Grain Tortilla Bowls or Old El Paso™ Tortilla Bowls
  • 2 green onions, thinly sliced
  • 3 tablespoons roasted pepitas (pumpkin seeds)

Steps

  •  
    1
    Heat oven to 425°F. Place sweet potatoes on large rimmed baking sheet. Drizzle 1 tablespoon of the oil over potatoes, and season with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Toss to coat.
  •  
    2
    Bake 20 to 25 minutes or until potatoes are tender and lightly browned.
  •  
    3
    Meanwhile, in small bowl, beat lime juice and honey. Set aside.
  •  
    4
    In 12-inch nonstick skillet, heat remaining 1 tablespoon oil over medium-high heat. Stir in poblano chiles, onion, oregano, chipotle powder, remaining 1/4 teaspoon salt and 1/4 teaspoon pepper to combine. Cook 5 to 7 minutes, stirring frequently, until vegetables are just tender. Add roasted sweet potatoes and black beans. Continue cooking 3 to 4 minutes, stirring frequently, until mixture is heated through.
  •  
    5
    Heat tortilla bowls as directed on package. Divide sweet potato and black bean mixture among bowls. Drizzle a little of the lime and honey sauce over each; garnish with green onion and pepitas.

Expert Tips

  • Tip 1
    Pepita is Spanish for pumpkin seeds. You can find them hulled and raw or roasted. To roast: Spread raw pepitas in a single layer on a cookie sheet. Roast in 325°F oven, stirring occasionally, 10 to 13 minutes or until golden.
  • Tip 2
    For this recipe, look for sweet potatoes with a red skin and orange flesh.
  • Tip 3
    Cooking Vegetarian? Always read labels to make sure each recipe ingredient is vegetarian. Products and ingredient sources can change.

Nutrition Information

210 Calories, 7g Total Fat, 4g Protein, 33g Total Carbs

Nutrition Facts

Serving Size: 8 servings
Calories
210
Total Fat
7g
Saturated Fat
1.5g
Trans Fat
0g
Cholesterol
0mg
Sodium
500mg
Total Carbs
33g
Dietary Fiber
5g
Protein
4g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
© 2024 ®/TM General Mills All Rights Reserved