Bitchin' Recipes
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.
- Serves:
- 4
- Prep Time:
- 25 min
- Cook Time:
- 20 min
- Calories:
- 500
Ingredients
| Measurement | Ingredient |
|---|---|
| 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 |
| 4 | Taco-Size Tortillas |
| Salt and Pepper |
Method
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!
