Recipe
Ingredients
Roasted Sweet Potatoes
Sweet potatoes, diced | 11 pounds |
Oil, canola | ½ cup |
Salt, kosher | 1 tablespoon |
Pepper, black | 1 tablespoon |
Garlic, granulated | 1 tablespoon |
Paprika, Spanish | 1 tablespoon |
Raspberry Chipotle Black Beans
Oil, canola | ½ cup |
Onion, diced | 2⅓ cup |
Garlic, fresh, chopped | ⅛ cup |
Base, vegetable | ⅛ cup |
Cumin, ground | 1 tablespoon |
Oregano, dried | 1 tablespoon |
Chili powder | 2 teaspoons |
Chipotle chili pepper in adobo sauce | ⅛ cup |
Beans, black | 2 #10 cans |
Raspberries, red, frozen, unsweetened unthawed | 2 cups |
Salt, kosher | 1 tablespoon |
Juice, Lime, fresh | ⅛ cup |
Pickled Radishes
Radishes | 2 pounds |
Water | 1 pint |
Salt, kosher | 2 teaspoons |
Sugar, white, granulated | ½ cup |
Vinegar, white, distilled | 1 cup |
Raspberry Crema
Sour cream, light | 3 cups |
Juice, lime | ⅛ cup |
Milk, 1% | ⅛ cup |
Base, chipotle | 2 teaspoons |
Raspberries, red, frozen, unsweetenedunthawed | ½ cup |
Additional
Cilantro, chopped | 1 pint 2 teaspoons |
Tortilla, six-inch, whole grain | 100 each |
Instructions
Roasted Sweet Potatoes
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Preheat oven to 400 °F.
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Toss diced sweet potatoes with oil.
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Blend seasonings. Add seasonings to sweet potatoes and toss until evenly coated.
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Place sweet potatoes on parchment lined sheet pan in one layer.
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Roast for 20 to 30 minutes until potatoes are fork tender.
Raspberry Chipotle Black Beans
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Add oil to stock pot on medium-low heat.
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Add onions to the oil. Sweat onions until translucent, approximately 5 minutes. Stir continuously to avoid browning.
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Add chopped garlic to onions and saute until fragrant, approximately 1 minute. Stir continuously to avoid burning garlic.
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Add base and spices to onion mixture. This will be paste-like. Stir continuously for approximately 1 minute.
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Add one chopped chipotle pepper and 2 tablespoons of sauce to onion mixture. Cook for 1 minute, stirring continuously.
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Add the black beans to the stock pot. Reduce heat to low.
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Add the frozen raspberries, stir until all ingredients combined. Cover, leaving the lid slightly ajar. Simmer for one hour.
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Add salt and lime juice. Stir. Ready to serve.
Pickled Radishes
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Wash radishes. Once dry, slice thin, using a food processer.
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Heat water to a boil on stove top.
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Dissolve the salt and sugar in the boiling water.
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Take off heat and add vinegar.
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Pour hot liquid over the sliced radishes and allow to sit at least 2 hours before service. Can be kept in refrigeration for up to 7 days.
Raspberry Crema
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Add all ingredients to a blender. Blend until smooth.
Preparation for Taco Assembly
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Wash cilantro in running water to pull any sand or dirt away. Dry thoroughly. Chop with a Chef’s knife.
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Place tortillas in warmer for 10 minutes.
To Assemble Each Taco:
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1 tortilla
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¼ cup roasted sweet potatoes
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¼ cup raspberry chipotle black beans
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1 tablespoon pickled radishes
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1 ½ teaspoons raspberry crema
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1 ½ teaspoons raspberry crema
NOTES:
Store raspberry crema in a labeled squirt bottle for easy service.
Optional: Add sautéed sliced mushrooms on top of black beans for a meatier texture.
Crediting:
2 oz. eq. meat/meat alternate, 2 oz. grain equivalent, ½ cup red/orange vegetable
Nutrition Info
- Calories: 415 kcal
- Fat: 11 g
- Saturated fat: 2.3 g
- Cholesterol: 3 mg
- Sodium: 975 mg
- Potassium: 13.6 mg
- Carbohydrates: 71 g
- Fiber: 13.5 g
- Sugar: 9.8 g
- Protein: 12.5 g
- Calcium: 165 mg
- Iron: 11 mg
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