Vegetarian Sweet Potato and Black Bean Whole Wheat Taco Bowls™

Roasting the sweet potatoes gives them a deeper, more caramelized flavor, which balances nicely with the savory black beans.
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40 Minutes Prep
50 Minutes Total
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8 Servings


Ingredient List
  • Small check mark in a circle icon 1 1/4 lb sweet potatoes, peeled and cut into 1/2-inch dice (about 4 cups)
  • Small check mark in a circle icon 2 tablespoons vegetable oil
  • Small check mark in a circle icon 3/4 teaspoon salt
  • Small check mark in a circle icon 1/2 teaspoon ground black pepper
  • Small check mark in a circle icon 2 tablespoons lime juice
  • Small check mark in a circle icon 1 tablespoon honey
  • Small check mark in a circle icon 2 poblano chiles, stems and seeds removed, cut into 1/2-inch dice
  • Small check mark in a circle icon 1 medium red onion, chopped
  • Small check mark in a circle icon 1/2 teaspoon dried oregano leaves
  • Small check mark in a circle icon 1/4 teaspoon ground chipotle powder
  • Small check mark in a circle icon 1/2 cup canned black beans, drained, rinsed
  • Small check mark in a circle icon 8 Old El Paso™ whole wheat Taco Bowls™
  • Small check mark in a circle icon 2 green onions, thinly sliced
  • Small check mark in a circle icon 3 tablespoons roasted pepitas (pumpkin seeds)
Preparation
  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 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.
Expert Tips
  • 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.
  • Always read labels to make sure each recipe ingredient is vegetarian. Products and ingredient sources can change.
Nutrition
Calories210(Calories from Fat60),Total Fat7g(Saturated Fat1 1/2g,Trans Fat0g),Cholesterol0mgSodium500mgTotal Carbohydrate33g(Dietary Fiber5g Sugars6g),Protein4g;% Daily Value*:Vitamin A200%;Vitamin C15%;Calcium6%;Iron8%; Exchanges:1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat; Carbohydrate Choices:2
*Percent Daily Values are based on a 2,000 calorie diet.