Products used in this recipe
Simplot RoastWorks®Flame-Roasted Corn & Jalapeno BlendPack Size: 6/2.5lbSKU: 10071179034841
Simplot Good Grains™Red QuinoaPack Size: 6/2.5lbSKU: 10071179038009
Simplot Harvest Fresh™ AvocadosChunky Avocado Pulp, FrozenPack Size: 8/2lbSKU: 10071179032397
Simplot RoastWorks®Roasted Sweet PotatoesPack Size: 6/2.5lbSKU: 10071179027058
Roasted Sweet Potato Tacos and Guac
Yield: 24 Servings (1 taco)
Yield: 24 Servings (1 taco)
Need a quick, vegetarian lunch option that really satisfies? Fill crispy corn shells with roasted sweet potatoes, roasted corn and quinoa, then top them off with queso fresco and creamy guacamole. Lunch is served!
Ingredient | Weight | Measure |
---|---|---|
2 1/2 lb. | ||
1 lb. | ||
Tomatoes, fresh, diced | 2 cup | |
Cilantro, fresh, chopped | 1 cup | |
Chipotle aioli, prepared | 32 oz. | |
Simplot Harvest Fresh™ Avocados: Chunky Avocado Pulp, Frozen, thawed | 1 lb. | |
40 oz. | ||
Tortillas, flour or corn, warmed | 24 each | |
Queso Fresco | 8 oz. |
Preparation Instructions:
Step 1
Prepare the corn and jalapeño blend and red quinoa according to package instructions. Add both to a large bowl and chill. Fold in diced tomatoes and chopped cilantro to combine. Reserve cold.
Step 2
In a medium bowl combine chipotle aioli and avocado, mix to desired texture. Reserve cold.
Step 3
Prepare the sweet potatoes according to the package instructions. Keep hot.
Step 4
To assemble tacos; Place a portion of sweet potato in warmed flour or corn tortilla, top with corn and quinoa mix, and queso fresco. Serve with chipotle guacamole on the side.