Honey Lime Sweet Potato, Black Bean and Corn Taco with Chimmichurri and Chipotle Cream
Team: Sharon Sprouts
Host School: Sharon Elementary School
Age Group: Middle School
Ingredients
Yield: 5-6 servings
For sweet potato filling
2 medium sized sweet potatoes, peeled and diced into ½ inch cubes
4 Tbs olive oil
1 tsp cumin
1 tsp paprika
¼ tsp ground coriander
1 tsp chili powder
Salt and ground pepper to taste
1 yellow onion, peeled and diced
1 clove garlic, peeled and minced
1 14.5 oz can of black beans, rinsed and drained
1 cup frozen yellow corn, thawed and drained
3 Tbs. honey
3 Tbsp. fresh lime juice
2 Tbs. chopped cilantro
6-8 flour or corn tortillas
2 diced avocados
2 cups grated cheddar cheese
1 cup thinly sliced purple cabbage
For chimichurri
1/4-1/2 Jalapeno
1 bunch scallions
1 clove garlic
1 lime
2 tsp. honey
¼-1/2 tsp. salt
1 large bunch cilantro
For chipotle crema
3 tbs. sour cream
½ c heavy cream
1 Tbs. adobo sauce
½ lime
¼ tsp. salt
Preparation Instructions
Chimichurri Sauce
In a food processor combine until diced fine- ½ jalapeno(no seeds)
4 scallions chopped, 1 clove garlic, juice from 1 lime, 2 tsp. honey, 1 tsp salt, 1 bunch cilantro (no stems and washed)
Chipotle Crema
In a food processor combine 3 tbs. sour cream, ½ c heavy cream, 1 tbs. adobo sauce, juice of ½ lime, ¼ tsp. salt. Blend until smooth
1. Make the chimmichurri and set aside
2. Make the chipotle crema and set aside
3. Peel sweet potatoes and dice into small cubes
4. Peel onion and dice into small pieces
5. Peel garlic and dice into small pieces
6. Add olive oil to the pan and sautee onions for a few minutes and then add sweet potatoes and cook until softened.
7. Add garlic and seasoning on recipe
8. Drain the can of black beans and sautee with the sweet potatoes
9. Add the corn and sautee until warm. Drizzle with honey and lime juice.
10. Grate cheese
11. Slice red cabbage thinly
12. Dice avocados
13. Chop cilantro finely
14. In a separate pan, heat a small amount of olive. Warm tortillas on both sides.
15. On warm tortilla add cheese, sweet potato mixture, red cabbage, avocado, chimmichurri and a drizzle of chipotle crema. Garnish with cilantro