Black Bean & Sweet Potato Taco

Name: Black Bean & Sweet Potato Taco
Prep time: 15 min
Total time: 50 min
Yield: 100
Ingredients: 100 each 6" White Corn Tortillas (10620); 25 oz. Fresh Baby Spinach Leaves; 6 cans (#10) Low-Sodium Black Beans , drained , warm; Caramelized Sweet Potatoes , see related recipe; Smoky Cumin Yogurt Sauce , see related recipe

PRODUCTS USED IN RECIPE

6" White Corn 12 oz.

Scale Your Recipe

INGREDIENTS

100 each 6" White Corn Tortillas (10620)
25 oz. Fresh Baby Spinach Leaves
6 cans (#10) Low-Sodium Black Beans , drained , warm
Caramelized Sweet Potatoes , see related recipe
Smoky Cumin Yogurt Sauce , see related recipe

DIRECTIONS

1.) Preheat conventional oven to 350°F.

2.) Spray corn tortillas with non-stick spray and bake on sheet pans for 4 to 6 minutes or until warm and crisp on edges. Remove and fold while warm to create a rustic taco shape.

3.) Serving Instructions: Place ¼ cup baby spinach leaves in center of baked taco shell, top with ½ cup warm beans, ½ cup warm caramelized sweet potatoes, and drizzle with 1 tablespoon smoky cumin yogurt sauce.

Recipe Using Same Product(s)

RELATED RECIPE

Caramelized Sweet Potatoes
Smoky Cumin Yogurt Sauce

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