Sweet Potato and Black Bean Chili Tortilla Bowls

These Sweet Potato and Black Bean Chili Burrito Bowls give you all the nutrition and yumminess from the veggie packed high fiber filling without needing a huge tortilla to wrap it all up. It is vegetarian fall comfort food at it’s best!

For the Tortilla Bowls
6 8-inch whole-wheat tortillas, soft taco or Fajita size
2 teaspoons canola oil
For the Sweet Potato Black Bean Chili
2 teaspoons canola oil
3 cloves garlic, minced
1 medium onion, diced
2 tablespoons chili powder
1 tablespoon cumin
½ teaspoon cinnamon
½ teaspoon salt
1 14-ounce can diced tomatoes, preferably fire-roasted
2 ½ cups cubed California Sweet Potato (peel first if desired), 14-15 ounces
1 cup canned drained black beans
½ cup water, plus ½ more if needed
To assemble and serve
1 cup finely shredded cabbage
¼ cup chopped cilantro, plus more for garnish if desired
1 tablespoon lime juice
pinch salt
2/3 cup shredded Monterey Jack or cheddar cheese
1 large tomato, chopped
¾ cup purchased salsa (optional)

View the full recipe at Healthy Seasonal Recipes →