News
November 29, 2017
Video by: Evan Frolov
Music: Color of Autumn by Nujabes
Ingredients:
Sweet Potatoes
Two Sweet Potato Tacos, Sliced Into 1-1½ inch chunks
One Tablespoon Salt
One Teaspoon Ground Pepper
One Teaspoon Cumin
One Teaspoon Cayenne Pepper
¼ Cup Canola Oil
Combine ingredients on baking sheet with foil. Toss with hands. Bake at 425° for 30 minutes or until edges are crispy and golden.
Cilantro Apple Coleslaw
¼ Cabbage, Thinly Sliced
Handful of Cilantro, Diced
One Teaspoon Salt
One Tablespoon Sesame Seeds
Half A Lime, Squeezed
Two Tablespoons Plain Yogurt (Can Substitute For Mayonnaise)
¼ Apple, Diced
Combine ingredients in large bowl, massaging hands to break down cabbage.
Black Bean Salsa
Half an Onion, Diced
¼ Cup Canola Oil
One Can Black Beans
One Teaspoon Salt
One Teaspoon Cayenne Pepper
One Teaspoon Cumin
Half A Lime, Squeezed
Handful of Cilantro, Diced
Bring a non-stick pan to medium heat then add canola oil and onions. Cook for five minutes. Then, add remaining ingredients. Bring to a boil, stirring regularly.
Corn Tortillas
Canola Oil
Four Yellow Corn Tortillas
Bring a non-stick pan to high heat. Once you pan starts to smoke, liberally add canola oil and one corn tortilla. Heat on each side for ten seconds then remove from pan. Add oil and repeat for each tortilla.
(TIP: KEEP YOUR TORTILLAS WRAPPED IN FOIL TO KEEP THEM WARM)