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The Recipe: Sweet Potato-Black Bean Chili Cheese Fries!

A vegetarian dinner the whole family can get behind! Helpful hint! To avoid waste, place the leftover chilis in adobo sauce by twos into snack size baggies and freeze for later use. You can also use less than one chili if you are sensitive to heat.Gluten Free, Vegetarian, Soy-Free

4 Servings, 580 Calories/Serving

40 Minutes

This is Sun Basket’s family-friendly, gluten-free spin on an indulgent classic. 

Course Main Course
Cuisine American
Keyword easy dinner recipe, gluten-free recipe, kid-friendly recipes
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 servings
Author Sun Basket

Ingredients

  • 3 sweet potatoes, about 1¾ pounds
  • 4 tablespoons olive oil, divided
  • Sea salt and freshly ground black pepper
  • 1 chipotle chili in gluten-free adobo, these come in can and are easily found in most grocery stores (you can use less if you are sensitive to spicy food)
  • 2 cups cooked black beans
  • 1/3 cup cup carrots, diced
  • 1/3 cup celery, diced
  • 1/3 cup white onion, diced
  • 1 cup diced tomatoes

Chili spice blend:

  • 2 1/2 teaspoons chili powder (mixed together)
  • 1/4 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 3/4 teaspoon granulated garlic

Toppings:

  • 1 lime
  • ½ cup Greek yogurt
  • ½ pound jicama peeled and cut into sticks
  • 6-7 sprigs fresh cilantro
  • 3 scallions
  • 1 cup grated cheddar cheese

Instructions

Prep and roast the sweet potato fries:

  1. Heat the oven to 450ºF and place oven rack in center position

  2. Scrub or peel the sweet potatoes. Trim the ends and cut the potatoes in half lengthwise, then cut each half lengthwise into ½-inch-wide wedges.

  3. On a sheet pan, toss the sweet potato wedges with 2 tablespoons olive oil and season generously with salt and pepper. Spread in an even layer and roast, turning once halfway through cooking time, until tender and lightly browned, about 40 minutes. While the sweet potatoes roast, prepare the chili.

Cook the chili

  1. Finely chop the chipotle chile in adobo sauce.
  2. Rinse the black beans.
  3. dice carrots, onion and celery for mirapoix
  4. Toss spices together to make chili spice blend

  5. In a medium size sauce pot over medium-high heat, warm 2 tablespoons olive oil until hot but not smoking. Add the mirepoix (diced onions, carrots, celery), season with salt and pepper, and cook, stirring occasionally, until starting to soften, 3 to 5 minutes. Stir in the chili spice blend, and 1 chile in adobo (or less if you are sensitive to heat) and cook until fragrant, about 1 minute. Add the black beans, tomatoes, and ⅓ cup water and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until slightly thickened, 3 to 5 minutes. While the chili simmers, prepare the lime yogurt and jicama sticks.

Make the lime yogurt; prep the jicama sticks

  1. Peel jicama and cut into sticks, set aside.

  2.  Juice the lime; the juice will be divided between the yogurt and the jicama sticks.
  3. In a small bowl, stir together the yogurt and half the lime juice. Season to taste with salt and pepper. In a medium bowl, combine the jicama sticks, remaining lime juice, and 1 teaspoon oil and toss to coat. Season to taste with salt and pepper.

Prep the remaining ingredients; finish the fries

  1. Coarsely chop the cilantro.
  2. Trim the root ends from 2 scallions; thinly slice the scallions for garnish; save the remaining scallion for another use.
  3. Stir the cilantro into the chili and season to taste with salt and pepper. In a medium ovenproof bowl or plate, spread the sweet potato fries, top with the chili, and sprinkle with the cheddar cheese. Warm in the oven until the cheese melts, 2 to 3 minutes.

Serve:

  1. Garnish the chili cheese fries with the lime yogurt and scallions. Serve the jicama sticks on the side.

Kids can!

  1. Rinse the black beans.
  2. Juice the lime.
  3. Toss the jicama sticks with the lime juice.
  4. Stir the cilantro into the chili.