Sweet Potato Tacos!
These Sweet Potato Tacos are LOADED with the sumptuously subtle, Gold Medal flavor of our Roasted Green Chile & Pepita Bitchin’ Sauce! With a delicate balance of roasty savory-sweetness and a touch of green chile kick, this sauce tops off a yammy-jamboree of bell peppers, black beans and feta, resulting in a taco that tastes like pure & wholesome Bitchin’ love.
- Prep Time:
- 25 min
- Cook Time:
- 20 min
|1 cup||Whole Corn Kernels|
|½ cup||Small Red Onion, diced|
|¼ cup||Small Green Bell Pepper, diced|
|¼ cup||Small Orange Bell Pepper, diced|
|¾ cup||Sweet Potato, diced|
|½ cup||Black Beans, cooked|
|1/2 tub||Roasted Green Chile & Pepita Bitchin’ Sauce|
|¼ cup||Fresh Cilantro, minced|
|3 oz||Feta Cheese|
|2 tbsp||Olive Oil|
|Salt and Pepper|
1. Preheat oven to 400.
2. In large bowl, mix corn, red onion, bell pepper, cilantro and feta cheese with 1 tablespoon of olive oil. Sprinkle with salt and pepper, then set aside.
3. In separate bowl, combine sweet potato with 1 tablespoon olive oil. Salt and pepper to taste, coating evenly. Transfer to baking sheet and bake for 15-20 minutes.
4. Once sweet potato is cooked, layer your tacos at your desired ratio; approximately 1-2 spoonfuls sweet potato, 1 spoonful black beans, 1-2 spoonfuls of corn salsa mix.
5. Last but not least, dollop with a hearty spoonful of Roasted Green Chile & Pepita Bitchin’ Sauce. Bitchin’ Taco Tuesday, y’all!