The Mountain of Taco.
The raw ingredients.
The salsa.
The beans.
The final product.
Sweet Potato Tacos with Pinto Spread and Salsa Verde (makes 8 tacos):
Sweet Potatoes:
- 2-3 large sweet potatoes, finely diced
- oil for the pan
Heat the oil in a frying pan or skillet on high heat. Add sweet potatoes and stir regularly until crispy, about 20 minutes. Be careful not to smoosh during soft stage!
Salsa Verde:
- 4 large green tomatoes
- 1 lemon, juiced
- 1 lime, juiced
- 4 scallions, chopped
- 2 handfuls of cilantro, chopped
- A pinch of pepper
- A dash of salt
- A sprinkle of lemon pepper seasoning
- 2 green jalapeno peppers, chopped with seeds
Combine tomatoes, lemon juice, lime juice and spices in a bowl. Let sit while preparing the other ingredients. Add all other ingredients and let sit until sweet potatoes are done.
Pinto Spread
- 1 15-oz can pinto beans
- A pinch of chili pepper
- A dash of garlic powder
- A sprinkle of cumin
- Salt and pepper to taste
Heat beans and spices gently over medium-low heat until warm. Turn heat to lowest possible setting and mash with fork until a paste forms.
Assembly
- 8 flour tortillas
- Extra scallions and cilantro for garnish
Heat tortillas over a gas flame or in the microwave until warm. Spread a layer of the bean spread, fill with sweet potatoes and top with salsa. Garnish with scallions and/or cilantro if desired. Have a bangin' Taco Tuesday!
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