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Spicy Sweet Potato and Banana Chili in Tortilla Bowls

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Total Time (Hours)
1
Difficulty
1
Servings
8
Ingredients
12
Total Prep Time: 45 minutes
Calories Per Serving: 230
Nutrients

Nutrition Facts

Serving Size 261g

Amount per serving
Calories 230 Calories from fat: 60
% Daily Value*
Fat 6 g 9 %
Saturated 1 g 5 %
Trans 0 g
Polyunsaturated Fat 1 g %
Monounsaturated Fat 3.5 g %
Cholesterol 0 mg 0 %
Sodium 250 mg 10 %
Potassium 460 mg 12 %
Carbohydrate 39 g 13 %
Fiber 5 g 20 %
Sugars 10 g
Protein 5 g
Vitamin A 160 %
Vitamin C 40 %
Calcium 10 %
Iron 15 %
Vitamin K 50 %
Thiamin 15 %
Riboflavin 10 %
Niacin 10 %
Vitamin B6 20 %
Folate 15 %
Manganese 25 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Ingredients

  • 2 tablespoons olive oil 
  • 1 DOLE® Red Onion, peeled and diced 
  • 4 cloves garlic, peeled and finely chopped 
  • 1 poblano pepper, cored, seeded and diced (optional) 
  • 1 tablespoon chili powder 
  • 1 tablespoon ground cumin 
  • Salt, to taste 
  • 1 can (28 oz.) diced tomatoes 
  • 1 cup water or low sodium chicken broth 
  • 1 (12 oz.) DOLE Sweet Potato, peeled and diced 
  • 2 firm DOLE Bananas, peeled and cut into 1/2-inch slices 
  • 2 cups DOLE Baby Spinach, loosely packed 
  • Cilantro leaves, diced avocado, sliced DOLE Green Onions, sliced DOLE Radishes, low-fat sour cream or plain Greek yogurt (optional garnishes) 
  • 8 (6-inch) flour tortillas 
  • Olive oil spray

Directions

  1. Heat olive oil over medium-high heat and cook onions until softened, about 5 minutes. Add garlic and continue cooking 2 minutes. Add poblano pepper, if desired, and cook for 1 minute. Stir in chili powder, cumin and salt.
  2. Add tomatoes, water or broth, sweet potato and banana. Bring mixture to a boil, then reduce the heat and simmer until liquid is absorbed, about 30 minutes. Fold in baby spinach just before serving.
  3. Meanwhile, preheat the oven to 375°F. Lightly spray each tortilla with olive oil spray. Press into cups of a muffin tin, making sure bases are flat. Bake until firm and lightly browned, about 15 minutes.
  4. Arrange tortilla cups on serving plates or platter. Fill cups with approximately ¾ cup of chili and garnish with cilantro, sliced green onions, radishes, avocado, and sour cream or low-fat Greek Yogurt if desired.
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Spicy Sweet Potato and Banana Chili in Tortilla Bowls Prep Time:45 minutes Cook time:1 Hours Serves: 8
Nutrition facts: 230 Calories, 6 grams fat
Ingredients: 2 tablespoons olive oil , 1 DOLE® Red Onion, peeled and diced , 4 cloves garlic, peeled and finely chopped , 1 poblano pepper, cored, seeded and diced (optional) , 1 tablespoon chili powder , 1 tablespoon ground cumin , Salt, to taste , 1 can (28 oz.) diced tomatoes , 1 cup water or low sodium chicken broth , 1 (12 oz.) DOLE Sweet Potato, peeled and diced , 2 firm DOLE Bananas, peeled and cut into 1/2-inch slices , 2 cups DOLE Baby Spinach, loosely packed , Cilantro leaves, diced avocado, sliced DOLE Green Onions, sliced DOLE Radishes, low-fat sour cream or plain Greek yogurt (optional garnishes) , 8 (6-inch) flour tortillas , Olive oil spray, Directions:Heat olive oil over medium-high heat and cook onions until softened, about 5 minutes. Add garlic and continue cooking 2 minutes. Add poblano pepper, if desired, and cook for 1 minute. Stir in chili powder, cumin and salt.Add tomatoes, water or broth, sweet potato and banana. Bring mixture to a boil, then reduce the heat and simmer until liquid is absorbed, about 30 minutes. Fold in baby spinach just before serving.Meanwhile, preheat the oven to 375°F. Lightly spray each tortilla with olive oil spray. Press into cups of a muffin tin, making sure bases are flat. Bake until firm and lightly browned, about 15 minutes.Arrange tortilla cups on serving plates or platter. Fill cups with approximately ¾ cup of chili and garnish with cilantro, sliced green onions, radishes, avocado, and sour cream or low-fat Greek Yogurt if desired.