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by La Cocina •

Sweet Potato & Black Bean Tacos and Orange Cinnamon Roll Horchata

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: Dice up sweet potato and slice yellow onion. Set both ingredients aside. Heat up tortillas and set aside. Heat olive oil in pan over medium-high heat until hot. Add sweet potatoes and sauté for 5-10 minutes. Add sliced yellow onion and sauté for about 3 minutes.  Add black beans and SALSAOLOGY Ancho Chile & Tamarind sauce. Salt to taste. 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 ingredients: 8 Orange Cinnamon Roll Tea Drops 4 Cups of Rice Milk 1 Cup of Unsweetened Almond Milk Add Ice method: Dissolve Tea Drops in 8 oz hot water. Mix in rice milk. Mix in Almond Milk. Add ice. info: makes 4 servings