
In order to bring you the best organic produce, some ingredients may differ from those depicted.
Sweet potato–black bean chili cheese fries
Family-Friendly, Gluten-Free, Vegetarian, Soy-Free
2 Servings, 680 Calories/Serving
30–45 Minutes
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
- 1 or 2 organic sweet potatoes (about 1 pound total)
- 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)
- Chili spice blend (chili powder - coriander - cumin - sweet paprika - granulated garlic)
- ½ cup diced tomatoes
- 1 organic lime
- 1 organic jicama (about 1 pound)
- ½ cup organic Greek yogurt
- 3 organic scallions
- ½ cup grated cheddar
Nutrition per serving
Calories: 680, Protein: 23g (46% DV), Fiber: 24g (96% DV), Total Fat: 27g (42% DV), Monounsaturated Fat: 16g, Polyunsaturated Fat: 2g, Saturated Fat: 7g (35% DV), Cholesterol: 30mg (10% DV), Sodium: 430mg (18% DV), Carbohydrates: 89g (30% DV), Total Sugars: 19g, Added Sugars: (chipotles in adobo contain trace amounts of sugar): 0g (0% DV).
Contains:
Milk
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.
Instructions
Wash produce before use
1
Prep and roast the sweet potato fries
- Scrub or peel the sweet potatoes. Trim the ends and cut the potatoes in half lengthwise, then cut each half lengthwise into ½-inch-thick slices.
While the potatoes roast, prepare the chili.
2
Cook the chili
- Rinse the black beans.
- Coarsely chop the cilantro.
- If using the chipotle chile, finely chop the chile. Wash your hands after handling.
Add the black beans, tomatoes, and ¼ cup [½ cup] water and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until thickened slightly, 3 to 5 minutes. Remove from the heat and stir in the cilantro. Season to taste with salt and pepper.
While the chili simmers, prepare the lime yogurt and jicama sticks.
3
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 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.
4
Prep the garnish; finish the fries
- Trim the root ends from the scallions; thinly slice the scallions on the diagonal for garnish.
Serve
Kids Can!
- Toss the sweet potatoes with oil, salt, and pepper.
- Rinse the black beans.
- Juice the lime.
- Stir the lime yogurt.
- Toss the jicama sticks with oil and lime juice.