Sweet Potato Tacos with Corn-Quinoa Pico
Sweet Potato Tacos with Corn-Quinoa Pico
Directions
- Prepare Simplot Jalapeno corn and red quinoa according to package directions, chill add diced tomatoes and chopped cilantro, reserve cold.
- In a bowl combine ranch dressing and Simplot guacamole, mix until smooth, reserve cold.
- Prepare the Simplot sweet potato wedges according to the package directions, Keep hot.
- To assemble tacos: Place 1 or 2 sweet potato wedges in warmed flour tortilla, top with jalapeno corn-quinoa Pico. Serve with guacamole ranch on side
Ingredients
- 8 oz Contigo® Cheese, Queso Fresco Crumble
- 24 Contigo® Tortilla(s), Flour, warmed
- 1 cup Peak Fresh Produce® Cilantro, chopped
- 2 cups Peak Fresh Produce® Tomato(es), diced
- 2 1/2 lb Simplot® RoastWorks®: Flame-Roasted Corn & Jalapeño Blend
- 1 lb Simplot® Good Grains™: Red Quinoa
- 1 lb Simplot® Harvest Fresh Avocados™: Western Guacamole
- 40 oz Simplot® Sweets®: 10 - Cut Crinkle Cut Wedge
- 32 oz Village Garden® Ranch Dressing
