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Vegetarian Sweet Potato and Black Bean Whole Wheat Tortilla Bowls

Name: Vegetarian Sweet Potato and Black Bean Whole Wheat Tortilla Bowls
Prep time: 40 min
Total time: 50 min
Yield: 8
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)

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.

Vegetarian Sweet Potato and Black Bean Whole Wheat Tortilla Bowls

Ingredients