sweetpotato and black bean chili burrito bowls
Sweetpotato and black bean chili burrito bowls might be just the side dish you are searching for. This recipe serves 6 and costs $1.12 per serving. One portion of this dish contains roughly 12g of protein, 10g of fat, and a total of 320 calories. 474 people were impressed by this recipe. This recipe is typical of Mexican cuisine. It is perfect for The Super Bowl. It is a good option if you're following a lacto ovo vegetarian diet. It is brought to you by Healthy Seasonal Recipes. If you have chili powder, canned tomatoes, canolan oil, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes. With a spoonacular score of 83%, this dish is awesome. If you like this recipe, take a look at these similar recipes: Quinoa Black Bean Burrito Bowls, Quinoa & Black Bean Burrito Bowls, and White Bean and Hominy Chili with SweetPotato Jalapeno Corn Muffins.
Servings: 6
Preparation duration: 25 minutes
Cooking duration: 20 minutes
Ingredients:
6 8-inch whole-wheat tortillas, soft taco or Fajita size
1 cup finely shredded cabbage
1 cup canned drained black beans
1 14-ounce can diced tomatoes, preferably fire-roasted
2 teaspoons canola oil
2 tablespoons chili powder
½ teaspoon cinnamon
1 tablespoon cumin
3 cloves garlic, minced
1 tablespoon lime juice
1 medium onion, diced
½ teaspoon salt
2/3 cup shredded Monterey Jack or cheddar cheese
1 large tomato, chopped
½ cup water, plus ½ more if needed
2 ½ cups cubed California Sweetpotato (peel first if desired), 14-15 ounces
Equipment:
baking sheet
ramekin
aluminum foil
oven
bowl
dutch oven
wire rack
ladle
Cooking instruction summary:
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. 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, sweetpotato, 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. 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.
Step by step:
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.
2. Brush 2 teaspoons oil over the tortillas. Drape tortillas, oil side up over the ramekins and pinch to crease and create inverted bowls.
3. Bake until the shells are lightly golden and crispy, 17 to 20 minutes.
4. Remove from the oven and let cool 5 minutes before transferring to a wire rack to cool completely. While bowls bake and cool, heat 2 teaspoons oil in a large heavy-bottomed soup pot or Dutch oven over medium-high heat.
5. Add garlic and onion, and cook, stirring often until the onion is starting to soften and brown, 4 to 6 minutes.
6. Add chili powder, cumin, cinnamon and ½ teaspoon salt, and cook, stirring, until fragrant, about 30 seconds. Stir in canned tomatoes, sweetpotato, 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. Toss cabbage, cilantro, lime juice and pinch salt in a medium bowl.
7. 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.
Nutrition Information:
covered percent of daily need
