Sweet potato-black bean chili cheese fries

Gluten Free, Vegetarian, Soy Free

4 Servings, 580 Calories/Serving

25 – 35 Minutes

This is Sun Basket’s family-friendly, gluten-free spin on an indulgent classic. Precut vegetables make it easy and quick to prepare.


  • 1½ pounds sweet potatoes
  • Peeled fresh garlic
  • 1 chipotle chile in gluten-free adobo (optional)
  • 2 cups cooked black beans
  • 1 cup mirepoix (onions - carrots - celery)
  • Chili spice blend (chili powder - coriander - cumin - granulated garlic)
  • 1 cup diced tomatoes
  • 1 lime
  • ½ cup Greek yogurt
  • Fresh cilantro
  • 2 scallions
  • 1 cup grated cheddar cheese



Prep and roast the sweet potato fries

Heat the oven to 450ºF.
  • 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.
On a sheet pan, toss the sweet potato wedges with 2 tablespoons oil and season generously with salt and pepper. Spread in an even layer and roast, turning once halfway through, until tender and lightly browned, 20 to 25 minutes.
While the sweet potatoes roast, prepare the chili.


Cook the chili

  • Finely chop, press, or grate enough garlic to measure 1½ teaspoons.
  • If using, finely chop the chipotle chile.
  • Rinse the black beans.
In a medium sauce pot over medium-high heat, warm 2 tablespoons oil until hot but not smoking. Add the mirepoix, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 3 to 5 minutes. Stir in the garlic, chili spice blend, and as much chipotle chile as you like 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.


Make the lime yogurt

  • Zest the lime; juice half and cut half into wedges for garnish.
In a small bowl, stir together the yogurt and lime zest and juice. Season to taste with salt and pepper.


Prep the remaining ingredients; finish the fries

  • Coarsely chop the cilantro.
  • Trim the root ends from the scallions; thinly slice the scallions. Set aside for garnish.
Stir the cilantro into the chili and season to taste with salt and pepper. In a medium heatproof 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.



Garnish the black bean-chili cheese fries with the lime yogurt and scallions. Serve the lime wedges on the side.

Chef’s tip: When zesting citrus, try to remove only the outermost zest and as little as the white pith beneath. The zest holds all the fragrant essential oils, while the pith tastes bitter. A fine-toothed grater is ideal; the finer holes on a box grater work, but can take off too much of the white stuff.

Kids can!
  • Press the garlic (if you have a press).
  • Rinse the black beans.
  • Stir the cilantro into the chili.
  • Serve the meal.
  • Help clean up afterward.

Nutrition per serving: Calories: 580, Protein: 21g, Total Fat: 26g, Monounsaturated Fat: 14g, Polyunsaturated Fat: 1.5g, Saturated Fat: 8g, Cholesterol: 30mg, Carbohydrates: 66g, Fiber: 14g, Sugar: 13g, Added Sugars: 0g, Sodium: 500mg
Contains: milk.

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