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.


  • 3 sweet potatoes (about 1¾ pounds)
  • 2 or 3 cloves 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
  • ½ pound jicama sticks
  • 6 or 7 sprigs fresh cilantro
  • 3 scallions
  • 1 cup grated cheddar cheese

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.



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 and jicama sticks.


Make the lime yogurt; prep the jicama sticks

  • Juice the lime; the juice will be divided between the yogurt and the jicama sticks.
In a small bowl, stir together the yogurt and half the lime juice. Season to taste with salt and pepper.
In a medium bowl, combine the jicama sticks, remaining lime juice, and 1 teaspoon oil and toss to coat. Season to taste with salt and pepper.


Prep the remaining ingredients; finish the fries

  • Coarsely chop the cilantro.
  • Trim the root ends from 2 scallions; thinly slice the scallions for garnish; save the remaining scallion for another use.
Stir the cilantro into the chili and season to taste with salt and pepper. In a medium ovenproof 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 chili cheese fries with the lime yogurt and scallions. Serve the jicama sticks on the side.

Kids can!
  • Press the garlic (if you have a press).
  • Rinse the black beans.
  • Juice the lime.
  • Toss the jicama sticks with the lime juice.
  • Stir the cilantro into the chili.

Nutrition per serving: Protein: 21g (42% DV), Fiber: 14g (56% DV), Total Fat: 26g (40% DV), Monounsaturated Fat: 14g, Polyunsaturated Fat: 1.5g, Saturated Fat: 8g (40% DV), Cholesterol: 30mg (10% DV), Sodium: 500mg (21% DV), Carbohydrates: 66g (22% DV), Total Sugars: 13g, Added Sugars: 0g (0% DV). Not a significant source of trans fat.
Contains: milk.

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