This dish came together quickly and easily with ingredients I had on hand! It was inspired by something one of the students at Bauman did for her final presentation. (I've been working as a kitchen manager at Bauman since November) It was fresh, tasty, and oh so filling! Whip yourself up a batch, you won't be sorry! :)
All ingredients are approximate...
Tacos
organic corn tortillas
2 sweet potatoes, small dice
2 cups cooked pinto beans
2 garlic cloves, finely minced
3 Tbl olive oil
spices of your choice, I used Penzys "Arizona Dreaming", which has ancho, onion, garlic, paprika, lemon peel, chipotle, red pepper, jalapeno, cocoa, & natural smoke flavor flave.
lemon zest
lemon juice
salt and pepper
Slaw
2 cups red cabbage, shredded
1 cup romaine, shredded
1 cup red bell pepper, thinly sliced
1/2 cup carrot, thinly sliced
1/2 cup kumquats, quartered
3 scallions, thinly sliced
salt and pepper
Dressing For Slaw
tahini
olive oil
lemon juice
garlic
tamari
salt and pepper
toasted pistachios, to garnish
fresh cilantro, to garnish
Boil the potatoes in salted water, just until tender. Drain potatoes, return to the pot and stir in garlic, beans, olive oil, and spices. Heat until warmed through, stir in lemon juice and lemon zest.
While potatoes are boiling, prepare the slaw and dressing. Toss to combine.
Place a couple of spoon fulls of potato mixture on top of steamed tortillas, top with slaw, pistachios and cilantro. ENJOY!!
