A sure-fire crowd-pleaser, this taco dip is vegetarian-friendly and easy to make. We actually had to make it twice, because we ate the first one before we remembered to take pictures. You can also use the mixture to make tacos and burritos too!
- 1 can black beans ,drained
- 1 cup Wholesome Goodness® Garden Style Mild Salsa
- 1 large sweet potato
- 1/2 cup chopped onion
- 1 clove of garlic, minced
- 1/2 tbsp cumin
- 1/2 tsp paprika
- 1/2 tsp chili powder
- dash of cayenne pepper
- 2 tbsp olive oil
- 1 cup shredded cabbage
- 1 heaping tbsp cilantro
- juice of 1/2 lime
- Serve with Wholesome Goodness® Multigrain & Flax Tortilla Chips
- Queso fresco
Peel and dice the sweet potato into cubes.
Add sweet potato cubes to a medium mixing bowl and add chopped onion, garlic, cumin, paprika, chili powder, cayenne, and olive oil. Mix until sweet potatoes are completely coated.
Heat a skillet or sauce pan over medium heat to sauté the potato mixture (we add a little olive oil to the pain if the potatoes are starting to stick).
Reduce heat to medium-low, cover with a lid and stir occasionally until potatoes are tender (roughly 15 minutes).
While the potatoes are cooking add the drained black beans and salsa to a small sauce pot.
Heat until salsa starts to bubble, then reduce heat and simmer for 10-12 minutes. You want to cook off enough the liquid from the salsa that the beans aren’t runny.
While both the beans and potatoes are cooking, place the shredded cabbage in a mixing bowl and toss with lime juice and cilantro until evenly coated.
Add the sweet potatoes to the serving bowl first, top with the beans, and then garnish.
Serve with chips and enjoy all the compliments you’re about to receive.