Mini Black Bean and Sweet Potato Taco Bowls

Ancho (Ahn-cho) Chile (Capsicum Annum) means Wide Chile Pepper. This chile ranges from 3 – 4 on a heat scale of 1 to 10. An Ancho is the dried form of a Poblano Pepper and often is mislabeled as a Pasilla or Mulato Pepper. Anchos have sweet fruity flavor with hints of cherry, prune, and fig. Anchos, combined with the Pasilla and Guajillo, form the Holy Trinity of chiles used to prepare the traditional mole sauces. Scoville heat units are 1,000 to 3,000.

Suggested Use:
Anchos are great in salsa, soups, enchilada and any sauce needing mild heat and chile flavor. Chopped, pureed or ground, they can be added directly to your recipes.

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for the taco bowls:
6 corn tortillas
olive oil spray
½- 2/3 cup shredded vegan cheese

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, 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

for the sweet potatoes:
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


Makes 6 bowls

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!