Ingredients
- 100 each 6" White Corn Tortilla (10620)
- 25 oz. Fresh Baby Spinach Leaves
- 6 can Low-Sodium Black Beans, drained, warm
- Caramelized Sweet Potatoes
- Smoky Cumin Yogurt Sauce
Directions
- Preheat conventional oven to 350°F.
- 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.
- 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.
