Open-faced Taco-VT Style, Sweet Potato Bean Kale Pesto
Team: Turnip the Beet
Host School: Green Mt Union High
Age Group: Middle School
Ingredients
TORTILLAS: 2 cups Masa Harina, 1tspSalt, 2 cups Hot Water, TOPPINGS: 1 med. sweet potato, 16 oz cooked beans pinto or black, 1 med. onion, 8 oz. shredded cheddar, 4 oz micro beans,1 tsp chili powder, soour cream to taste. PESTO: 1 bunch kale, 1 bunch parsley, 3/4 cup olive oil, 3tbsp lemon juice, 1 tsp salt, 3/4 cuproasted sunflower seeds,.
Preparation Instructions
TORTILLAS: In a small bowl stir salt and masa harnia together,add hot water,thoroughly mix until it forms a ball, cover with plastic wrap and set aside TOPPINGS: peel and cube sweet potato boil over low heat until soft about 10 mins,strain transfer to small bowl stir in chili powder Onion peel and mince,beans, soak,cook,strain,rinse. PESTO: rinse and rib kale,tear into small pieces,pulse in food processor with olive oil,lemon,and salt untilcombined,add sunflower seeds blend until smooth. TORTILLAS: make one at a time, heat skillet over med. flame, take desired amount of dough rolled into a ball place in tortilla press, cook in skillet, heat both sides until roasted,store in covered dish to retain moisture.
ASSEMBLY:return cooked tortilla to skillet on men to low heat,flip once, add cheese covering tortilla until starting to melt,transfer tortilla to plate,add kale pesto,sweet potato,onions,beans,sour cream top with micogreens