Sweet potato–black bean chili cheese fries

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Customer Favorite

Sweet potato–black bean chili cheese fries

Soy-Free, Vegetarian, Gluten-Free, Family-Friendly

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.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note 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
Chef's Tip
When zesting citrus, try to remove only the outermost colored portion of the rind, or zest, and as little of the white pith beneath as possible. The zest holds all the fragrant essential oils, while the pith tastes bitter.

Make It Ahead
The chili (Step 2) can be prepared up to 1 day ahead. Let cool, then cover and refrigerate overnight. The next day, gently rewarm the chili, adding water 1 tablespoon at a time to thin it if needed, as you proceed with Steps 1, 3, and 4.

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

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Prep and roast the sweet potato fries

Heat the oven to 450°F.
  • 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.
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.
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.
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. 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 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.

4

Prep the garnish; finish the fries

  • Trim the root ends from the scallions; thinly slice the scallions on the diagonal for garnish.
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.

Serve

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