Black Bean/Sweet Potato Taco

Instructions

Pre-Preparation

1. Make Empanada Sauce by blending together the yogurt, cilantro, garlic, jalapeno, green onion, salt (first amount), and lime juice (first amount).
2. Drain and rinse black beans.
3. Peel and dice sweet potatoes.
4. Shred both the red and green cabbages.
5. Preheat oven to 375 degrees.

Preparation

1. In a large bowl, mix black beans and cumin then put into a hotel pan. Cover the pan with parchment and foil, then heat in the oven for about 25 minutes until internal temperature reaches 135 degrees F.
2. Toss sweet potatoes with olive oil, second salt amount, and chili powder.
3. Put sweet potatos on a parchment lined sheet pan and roast for about 25 minutes at 375 degrees until internal temperature reaches 135 degrees and can be easily pierced with a fork.
4. Mix shredded cabbage with third salt amount, second lime juice amount, and vinegar.

Serving

Serving:
1 Taco = 1oz of sweet potatoes, 2oz of black beans beans, 1/4 cup of slaw, 2 Tbsp of Empanada Sauce, 1 Tbsp of pumpkin seeds