Products used in this recipe
Sweet Potato Loaded Taco Fries
Yield: 37 Servings
Yield: 37 Servings
Students will stay sharp in the afternoon with this delicious, brain-boosting dish—it's packed with crispy sweet potato fries, black beans, and creamy avocado.
Preparation Instructions:
Step 1
Defrost avocado pulp overnight.
Step 2
Preheat convection oven to 425°F.
Step 3
Arrange fries in a single layer on sheet pans. Bake at 425°F for 6-8 minutes until crisp and edges begin to brown.
Step 4
Combine black beans, salsa, chili powder, and cumin in a large stockpot or steam jacketed kettle. Bring to a simmer. Continue to simmer uncovered for 20 minutes, stirring occasionally. Add vinegar.
Step 5
To serve, build bowls with 1/2 cup fries, 2 oz. perforated spoodle (1/4 cup) of black beans, and 1 oz. shredded cheese. Serve with 2 Tbsp. avocado pulp, 2 Tbsp. salsa, and a 1/2 Tbsp. drizzle of ranch dressing.
Meal Components
2 oz. m/ma, 5/8 cup red/orange vegetable
