Saucy Sweet Potato, Roasted Tomato, and Black Bean Tortilla Bowls

Saucy sweet potato, roasted tomato, and black bean tortilla bowls are a family favorite! Somewhere between a soup and a stew, they are hearty and satisfying, especially after loading them up with all the toppings.

Saucy black bean tortilla bowls, coming in hot.

Not, like, spicy hot (unless you want them to be!). More like loaded-up-with-everything-you’ve-been-craving hot.

That is, if you’re me, in month eight point five (million) of pregnancy just wanting to eat some version of a burrito bowl every day. The baby has good taste, what can I say.

This recipe is from Anna Jones’s A Modern Way To Eat, which I believe is her first book. It’s a fun way to get all of those Mexican-inspired burrito-ish flavors, but in a maybe healthier and definitely more vegetable-forward way. Plus you get to load it up with ALL THE TOPPINGS right before eating, and we all know that’s the best part. 

To make it, sweet potatoes and cherry tomatoes are roasted in the oven until caramelized and tender. While they’re baking away, the stew base is started on the stovetop. Aromatics (garlic and scallions, specifically) are sauteed, spices are bloomed, and the whole mix is simmered together in a tomato-infused broth. Black beans join the party for oomph and protein and the sweet potatoes are stirred in once they finish cooking.

Before eating, the stew is topped off with all of your favorite toppings! Crispy homemade baked tortilla strips and the roasted cherry tomatoes are non-negotiable add-ons but I also love a dollop of sour cream and pickled jalapenos. Shredded cheddar cheese, sliced avocado, black olives, or even a poached egg are excellent options as well.

Dinner, here we come.

Saucy Sweet Potato, Roasted Tomato, and Black Bean Tortilla Bowls

 

Print

Saucy sweet potato, roasted tomato, and black bean tortilla bowls are a family favorite! Somewhere between a soup and a stew, they are hearty and satisfying, especially after loading them up with all the toppings.

Yield: 4 servings

Ingredients

• 1 medium sweet potato, peeled and diced
• 1 pint cherry tomatoes, halved
• salt and black pepper, to taste
• 5 tbsp olive oil, divided
• 1 bunch of scallions, trimmed and thinly sliced
• 4 garlic cloves, peeled and thinly sliced
• 1 tsp smoked paprika
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp ground cinnamon
• 1 (15 oz) can diced tomatoes
• 3¼ cups vegetable broth
• 1 (15 oz) can black beans, drained
• 6 corn tortillas
• optional toppings: avocado, pickled jalapenos, cilantro, sour cream, cheddar cheese, poached or soft-boiled eggs, olives

Instructions

1. Heat oven to 400F.
2. Line a sheet pan with parchment paper. Spread the sweet potato cubes on one side of the pan and the cherry tomatoes on the other. Season to taste with salt and black pepper, then drizzle with olive oil. Roast for 20-25 minutes.
3. Meanwhile, heat 2 tbsp of olive oil in a Dutch oven or heavy-bottomed pot over medium heat. Add the scallions and garlic, cooking for 1-2 minutes or until garlic is fragrant and golden. Add the smoked paprika, ground coriander, ground cumin, and ground cinnamon. Saute for 1 minute, or until fragrant, stirring constantly. Add in the tomatoes. Simmer for 5 minutes.
4. Pour the vegetable broth into the pot and simmer for another 5 minutes, then stir in the beans.
5. Remove the cooked sweet potatoes and tomatoes from the oven. Add the sweet potatoes to the broth and continue to simmer to allow the flavors to meld.
6. Cut the tortillas into ¼-inch wide strips and place on another baking tray. Drizzle with the remaining tbsp of olive oil (or spray with olive oil spray). Drizzle with salt and toss to coat. Bake for 4-5 minutes, or until crisp.
7. Divide the stew among serving bowls. Top with the roasted tomatoes and tortilla strips, as well as any desired toppings. Serve immediately.

Notes

Recipe from A Modern Way To Eat

3.5.3208