Tater Tacos

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)