1 1/4 lb (625 g) sweet potatoes, peeled and cut into 1/2-inch dice (about 4 cups)
2 tablespoons vegetable oil
1/2 teaspoon ground black pepper
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)
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.
Bake 20 to 25 minutes or until potatoes are tender and lightly browned.
Meanwhile, in small bowl, beat lime juice and honey. Set aside.
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.
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.