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Vegetarian Sweet Potato and Black Bean Whole Wheat Tortilla Bowls

Vegetarian Sweet Potato and Black Bean Whole Wheat Tortilla Bowls
  • Prep 40 min
  • Total 50 min
  • Servings 8
Roasting the sweet potatoes gives them a deeper, more caramelized flavour, which balances nicely with the savoury black beans.
May 11, 2017

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.

  • 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.
  • For this recipe, look for sweet potatoes with a red skin and orange flesh.
  • Cooking Vegetarian? Always read labels to make sure each recipe ingredient is vegetarian. Products and ingredient sources can change.

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.
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