In order to bring you the best organic produce, some ingredients may differ from those depicted.
Sweet potato and black bean chili cheese fries with jicama sticks
Gluten-Free Friendly, Soy-Free, Mediterranean, Vegetarian
2 Servings, 620 Calories/Serving
We reimagined chili cheese fries and the result might be one of our best creations yet, with oven-roasted sweet potatoes in place of the traditional deep-fried spuds.
In your bag
- 2 organic sweet potatoes
- 1 cup cooked black beans
- 4 or 5 sprigs organic fresh cilantro
- 1 chipotle chile in gluten-free adobo (optional)
- ½ cup organic mirepoix (onions - carrots - celery)
- Sunbasket chili spice blend (chili powder - coriander - cumin - sweet paprika - granulated garlic)
- ½ cup diced fire-roasted tomatoes
- 1 organic lime
- 1 organic jicama (about 1 pound)
- ½ cup Greek yogurt
- ½ cup grated cheddar
Nutrition per serving
Calories 620, Total Fat 27g (35% DV), Sat. Fat 8g (40% DV), Trans Fat 0g, Cholest. 30mg (10% DV), Sodium 650mg (28% DV), Total Carb. 80g (29% DV), Fiber 18g (64% DV), Total Sugars 18g (Incl. 0g Added Sugars, 0% DV), Protein 21g
Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.
Wash produce before use
Prep and roast the sweet potato fries
Heat the oven to 450°F.
- Scrub or peel the sweet potatoes. Cut the potatoes in half lengthwise, then cut each half lengthwise into ½-inch-thick slices.
On a sheet pan, drizzle the sweet potatoes with 1 to 2 tablespoons oil; season generously with salt and pepper and toss to coat. Spread in an even layer and roast, turning once halfway through, until tender and lightly browned, 20 to 25 minutes. Meanwhile, prepare the chili.
Cook the chili
- Rinse the black beans.
- Strip the cilantro leaves from the stems; coarsely chop the leaves and stems, keeping them separate. Set aside the leaves for garnish.
- If using the chipotle chile, finely chop the chile. Wash your hands after handling.
In a medium sauce pot over medium heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the mirepoix, season with salt and pepper, and cook, stirring occasionally, until tender, 4 to 6 minutes. Stir in the chili spice blend and as much chipotle chile as you like and cook until fragrant, about 1 minute.
Add the black beans, tomatoes, and ¼ cup [½ cup] water and bring to a boil, then reduce to a simmer. Cook, stirring occasionally, until thickened slightly, 3 to 5 minutes. Remove from the heat and stir in the cilantro stems. Season to taste with salt and pepper. While the chili is simmering, prepare the lime yogurt and jicama sticks.
Make the lime yogurt; prep the jicama sticks
- Zest and juice the lime, keeping the zest and juice separate (the juice will be divided between the yogurt and the jicama sticks).
- Using a sharp knife or a peeler, remove the peel from the jicama; cut the white flesh into ½-inch-thick slices, then cut the slices lengthwise into ½-inch-thick sticks.
In a small bowl, stir together the yogurt, lime zest, and half the lime juice. Season to taste with salt and pepper.
In a medium bowl, combine the jicama sticks, 1 teaspoon [2 tsp] oil, and remaining lime juice and toss to coat. Season to taste with salt and pepper.
Finish the fries
On the sheet pan, top the sweet potato fries with the chili and sprinkle with the cheddar. Alternatively, spread the fries out on an ovenproof platter and top with the chili and cheddar. Heat in the oven until the cheddar melts, 2 to 3 minutes.
Garnish the chili cheese fries with the lime yogurt and cilantro leaves. Serve the jicama sticks on the side.
- Drizzle the sweet potatoes with oil and season.
- Rinse the black beans.
- Juice the lime.
- Stir the lime yogurt.
- Toss the jicama sticks with oil and lime juice