Chris and I recently stopped into one of our favorite vegan restaurants for dinner, and we ordered a new item on the menu: a trio of taco bowls. I am not mentioning the name if this restaurant because we were, well, pretty underwhelmed with this new addition to their fabulous menu. It was mostly rice, with a little bit of bland pinto beans, and though the title of the dish claimed that they were chipotle-spiced, neither of us were able to pick up on any sort of spiciness at all. We were able to satiate our hunger, though considering this restaurant's usually amazing food, we left pretty disappointed.
I didn't even really think about recreating them, until I ran across an easy taco-bowl-making concept on pinterest. This idea involved baking them using the underside of muffin tins, and I was immediately sold. I looked around our kitchen, conjured up some filling ideas, and thus the period of the Great Taco Bowl Obsession began in the Miller/Turner household.
Taco Bowls have been making an appearance at our dining table at least once a week since this find. Combining black beans and sweet potatoes was a new thing for me, but since I had seen it done by some many other fantastic bloggers, in many different fashions, I had to try it out. All of you fantastic bloggers were not kidding when you said these two guys were meant to paired! These little taco bowls, filled with earthy mashed black beans and roasted sweet potatoes (I had the white variety on hand), have been my favorite taco bowl to date. I topped them with some of the cheese I made for this recipe, but any vegan shredded cheese would do nicely. I finished them off with a bit of homemade guacamole.
Please, join me in the Great Taco Bowl Obsession. Make these bowls and trust me- you will walk away satiated and anything but disappointed (some might even say "euphoric").
MINI BLACK BEAN & SWEET POTATO TACO BOWLS
makes 6 bowls
Ingredients:
for the taco bowls:
- 6 corn tortillas
- olive oil spray
- ½- 2/3 cup shredded vegan cheese (I used this recipe)
for the black beans:
- ½ tsp olive oil
- ½ onion, finely chopped
- 2 cloves garlic
- 1 14.5oz can of black beans, rinsed and drained
- 1 cup crimini mushrooms, thinly sliced
- 1 green chile (I used canned, but a mild fresh one would work also), finely chopped
- 1 small tomato, chopped
- 1/3 cup vegetable broth, plus extra for deglazing
- 2 tsp Bragg Liquid Aminos (or tamari/soy sauce)
- ½ tsp liquid smoke
- 1 tsp cumin
- ½ tsp paprika
- ½ tsp ancho chile pepper (or regular chile pepper)
- salt and pepper to taste
- 1 large sweet potato, or 2 small, peeled and cubed
- 4 small sweet peppers (I used 2 red and 2 yellow), seed removed, halved and thinly sliced
- olive oil spray
- ½ tsp cumin
- ½ tsp ancho chile pepper (or regular chile pepper)
- ¼ tsp cinnamon
- salt and pepper to taste
Instructions:
- Preheat the oven to 400. Line a baking sheet with parchment paper and spread out your sweet potato cubes. Lightly spray with olive oil and sprinkle with spices, salt and pepper. Toss to fully coat and place
in oven for 10 minutes. Remove the potatoes from the oven and add the sweet pepper slices, and mix to combine. Return to the oven and bake for about 5-8 more minutes, until sweet potatoes are slightly crisp on the outside and soft on the inside. Remove and set aside (Don’t remove the paper from the pan- you will be using the set-up later).
- Lower the heat to 375. Cook your taco bowls according to these instructions. I did not have two 12-muffin tins, so I had to do mine in batches with my two 6-muffin silicone tins. Once you remove them from the oven, place them on a cooling rack to cool and get a little crisper.
- While your potatoes are cooking you can start your beans. Heat the olive oil in a frying pan over medium heat. Add your
onion and garlic and sauté until onion is slightly translucent. Add the beans, mushrooms, tomato, and chile pepper. Mix to combine. Add 1/3 cup vegetable broth, Bragg Liquid Aminos, liquid smoke and spices, mix to combine and then lower heat to medium-low. Using your spatula, mash the beans slightly (a lot will be mashed, but there will still be chunks of beans). Continue to cook the beans, stirring occasionally to prevent sticking, until liquid is absorbed. If the beans cook too fast and start to stick, use a little more vegetable broth to deglaze the pan and lower the heat a little more. The final texture should be like very chunky, thick refried beans. Remove from heat once they are finished.
- To assemble the bowls: Distribute the black bean mixture evenly amongst the 6 bowls. Distribute the sweet potato/pepper mixture evenly amongst the 6 bowls, topping the black bean mixture. Top each bowl with a little bit of shredded vegan cheese, and place each bowl on the baking sheet that you had prepared the sweet potatoes on. Place the baking sheet in the oven and let the bowls to melt the cheese, about 2-3 minutes. Remove from oven and serve warm (perhaps with some guacamole or salsa or sour cream). Enjoy!
Do you have any current obsessions in your household?
All Photos taken by Chris Miller
© Kristy Turner and Keepin' It Kind, 2012. Unauthorized use and/or duplication of this material (content and images) without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Kristy Turner and Keepin' It Kind with appropriate and specific direction to the original content.
Shira
Totally love this idea! We definitely go through many a taco obsession here too though I have never tried this idea to make healthy bowls, they are too cute! I agree to that black bean and sweet potato are meant to be together too. Awesome!
keepinitkind
Thanks! It's strange- I went from not caring for tacos to needing to have them, like, once a week. These healthy little bowls are a great way to switch it up! 🙂
Caitlin
i have the same tortilla bowl technique pinned and you just reminded me that i really need to get to it and make some! these look so cute and delicious and i really want to eat 5 of them right now. and white sweet potatoes- who heard of such a thing? not me- but they look awesome!
keepinitkind
Thanks, Caitlin! I prefer the classic orange sweet potato, but Whole Foods only had the white when I was gathering my ingredients. They're pretty good, though! 🙂
Michelle
I love that restaurant and felt the exact same way
...I had to request sauce for flavor...this is a cute idea. I love black beans sweet potatoes together ...my favorite recipe is tamales made that way...although that takes forever to make....
keepinitkind
There was a stand at a farmer's market in NorCal that used to do black bean & sweet potato tamales. Being the cheese addict that I was back then always went for the bean & cheese tamales instead. BB & SP tamales sound amazing to me now!
I'm not sure what is up with that restaurant. I love them, and I love that they make vegan food that appeals to the masses, but lately (since the ownership change), I've been less impressed. I still love them and will continue to go to them, but I'll be sticking to my faves.
Riley
These are so cool! They look delicious, thanks for sharing.
keepinitkind
Thank you, Riley! 🙂
Gabby @ the veggie nook
I hate when a much loved restaurant disappoints. But hey, silver lining- you were inspired and look what gorgeous little treats you turned out! I love the idea of those taco bowls. And yes black beans and sweet potatoes belong together 🙂
Hope you had a great day!
Reia@TheCrueltyFreeReview
Great idea! Funny about the white sweet potatoes; for some reason that's all I usually find here in Colorado. But hey, whatever works, right 🙂
keepinitkind
Thanks! I've got no problem with the white sweet potatoes either- they taste great! 🙂
Heather
These are so ADORABLE - I would find any excuse to make these little taco bowls, so much fun...maybe a sweet version with cinnamon and sugar and vanilla vegan ice cream, mmmm you could totally make a 3 course meal using little taco bowls - maybe that is a little over kill :0
keepinitkind
There is no such thing is overkill when it comes to taco bowls! I like the way you're thinking! Like, a salad, an entree, and a dessert! Ideas, ideas, ideas! 🙂
Sarah
Thanks for the taco shell idea. I can't wait to pair beans with sweet potatoes - sounds delicious!
keepinitkind
No problem, Sarah! Thank YOU for stopping by! 🙂
jess
these look great kristy! mexican flavours are a staple in our house, but we've been struggling lately after exhausting our freezer supply of corn tortillas - must make it down to the big city to reload and them i'm looking forward to trying these bowls out! black beans + sweet potato are a favourite of mine - especially in enchiladas...mmmmm...
keepinitkind
Thanks, Jess! And enchiladas sound so good right now, especially with black beans and sweet potatoes (We are big fans of mexican flavors in our house too)!
Cadry
I love the idea of doing mini taco bowls! That would be such a fun party appetizer. I bet the twins would enjoy them as well!
keepinitkind
It would be a fun appetizer- and with so many ways to fill it! The twins, sadly, will not be partaking as they are still not cool with the idea of too many types of food touching. 🙂
Cadry
Bummer! Mini foods seem so kid-friendly. Oh, well, maybe in a couple of years!
keepinitkind
You would think, right? I have my fingers crossed. They just recently announced that they like quinoa and hummus, so there's hope for their little tastebuds yet! 🙂
Bex @ Vegan Sparkles
YUMMMM!! I did a similar taco bowl for the Vegan Virtual Potluck but with salad. I love the look and sound of these ones, nom! Viva la taco bowls! 🙂
keepinitkind
That's right! I remember those taco bowls! What versatile little food containers those guys are, right?! 🙂
Taiwan Vegan
Hi Kristy,
Thanks for your lovely comment! You have amazing photos as well! Keep it up 🙂 These are wonderous looking taco bowls with sweet potatoes! Yummy!
I am very excited to read more of your upcoming dishes!
Have a fab summer!
x
keepinitkind
Thank you, Rika! Thank you so much for stopping by! Have a great weekend! 🙂
Courtney Jones
Wowza! These look stupid delicious! 🙂 Mexican food is my weakness. Count me weak in the knees now. *hehe*
Theresa
I too was unimpressed with this option at said restaurant since normally everything there is AMAZING. Anyhoo, I love your flavorful take and will make these soon.
keepinitkind
Thank you, Theresa! That was probably the first time I was disappointed it this certain restaurant, but who knows- maybe some people really dig 'em! I hope these bowls are more impressive!
Thank you so much for stopping by! Have a great weekend! 🙂
Richa@HobbyandMore
i am sucker(like the whole wide world) for mini things! i can each a bunch of these shells. i saw the taco shell idea some time back too. need to try it asap!
keepinitkind
Mini things are the best and taco bowls are no exception! I hope you try it (and like it) soon! 🙂
Gena
These are absolutely adorable!! And so perfect for summer entertaining!
keepinitkind
Thank you! I need to do some summer entertaining soon and whip these guys up again! 🙂
Eselpee
I tried to subscribe by email about five times, but I get the ominous error message "Are you sure you want to do this?" each time. Any hints?
keepinitkind
Thank you for wanting to subscribe! I just sent you an email to let you know what I've come up with. Take care! 🙂
Somer
Okay, between you and Caralyn at Gluten Free Happy Tummy I now have 2 new uses for the bottom of my muffin tin pan. Whoulda thought!?! So cool.
I love taco salad! And I have about a million corn tortillas in my freezer that are dying to be used!
I love that you use the cashew cheez on everything. I can't help myself. It's a full on staple around here. ALL the stores were out of raw cashews last week and I nearly had a full on melt down and ended up buying roasted salted cashews out of desperation. As you can imagine, it worked but just didn't set up the same and was much softer. Weird. Thankfully I bought 3 pounds of the raw kind as soon as I could get my greedy little hands on some!
keepinitkind
I can't help myself with that cheez! It tastes good on everything and everybody in my family loves it! I think I need to start buying cashews (and hemp seeds and grains and...) online in bulk. I haven't found anyone that offers it at a lower price than what I can pay at the store, but if I find something, I'll let you know. 🙂
Katie
Hey, I made a different black bean filling, but your method for taco bowls and they are so fun and amazing! I love your blog - thanks for the great idea!
keepinitkind
Thank you, Katie! I'm so glad you liked them! 🙂