Sweet Potato & Black Bean Tacos

ingredients:

• 1 cup Medium Diced Sweet Potato
• 1 cup Canned Black Beans
• 1 tbsp Olive Oil
• 1/2 cup SALSAOLOGY Ancho Chile & Tamarind sauce
• 1/2 a Yellow Onion Sliced into Half Moons
• Salt to Taste
• 6 Corn Tortillas
• Crumbled Queso Fresco*
• Cilantro

method:

1. Dice up sweet potato and slice yellow onion. Set both ingredients aside.
2. Heat up tortillas and set aside.
3. Heat olive oil in pan over medium-high heat until hot. Add sweet potatoes and sauté for 5-10 minutes.
4. Add sliced yellow onion and sauté for about 3 minutes. 
5. Add black beans and SALSAOLOGY Ancho Chile & Tamarind sauce. Salt to taste.
6. Serve mixture on tortillas and garnish with queso fresco and cilantro.

info:

• makes 6 tacos

*To make the recipe vegan substitute queso fresco for your favorite vegan cheese. 

Orange Cinnamon Roll Horchata

method:

1. Dissolve Tea Drops in 8 oz hot water.
2. Mix in rice milk.
3. Mix in Almond Milk.
4. Add ice.

info:

• makes 4 servings