Lime Sweet Potato Tacos

INGREDIENTS:

2 lg                   Sweet Potatoes

1 TBSP + 3 tsp INFUSED Chili-Lime Sea Salt

6 TBSP             INFUSED Persian Lime Olive Oil, divided

½ cup              Pumpkin Seeds

2 cans              Black Beans, drained and rinsed

2 TBSP             INFUSED Tex-Mex Taco Seasoning Blend

¼ cup              Green Onions, minced

¼ cup              Fresh Cilantro, roughly chopped (substitute parsley)

8                      Flour tortillas 

 Heat oven to 425 degrees. 

Peel and cut sweet potatoes into French Fries.   Toss with 2 TBSP INFUSED Persian Lime Olive Oil and 1 TBSP INFUSED Chili-Lime Sea Salt.   Place on baking sheet and bake for 15 minutes.

Toss pumpkin seeds with 1 TBSP INFUSED Persian Lime Olive Oil and 1 tsp INFUSED Chili-Lime Sea Salt.  Spread evenly on a second baking sheet and bake for 2 minutes – watching carefully not to burn.

In a small bowl, mix together sour cream, 1 TSBP INFUSED Persian Lime Olive Oil and remaining 2 tsp INFUSED Chili-Lime Sea Salt.  Stir until well blended.

In a large saucepan, heat remaining INFUSED Persian Lime Olive Oil.  Add black beans, INFUSED Tex-Mex Taco Seasoning Blend, and green onions.  Cook for 5 min or until thoroughly heated.

 To assemble tacos:  Heat flour tortillas in a microwave for 15 seconds.   Remove and build tacos in the following order:   Black beans, sweet potatoes, Chili-Lime Cream.   Garnish with toasted pumpkin seeds and fresh cilantro.