Sweet Potato & Black Bean Tacos and Orange Cinnamon Roll Horchata

Sweet Potato & Black Bean Tacos


  • 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


  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.


  • makes 6 tacos

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

Orange Cinnamon Roll Horchata

  • 8 Orange Cinnamon Roll Tea Drops
  • 4 Cups of Rice Milk
  • 1 Cup of Unsweetened Almond Milk
  • Add Ice


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


  • makes 4 servings

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