Sweet Potato, Black Bean and Tofurky Chorizo Crumble Tostada

This recipe was developed by Chef Craig Mombert at Davidson College during one of our product trainings.

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Servings: 1
Serving size: 2 tostadas

Ingredients

½ Cup Olive oil
8 Ounces Sweet Potatoes, Diced
4 Ounces Tofurky Chorizo Crumbles
2 Ounces Red Onion, Julienne
2 Ounces Poblano Pepper, Roasted
½ Tablespoon Garlic, Chopped
4 Ounces Black Beans, Drained
2 Corn Tortillas
1 Cup Oil, Canola
3 Ounces Moocho Cheddar Style Shreds

Preparation

1. Take the olive oil and pour over the diced sweet potatoes, drain excess.
2. In a heated sauté pan add the coated sweet potatoes, cook over medium heat until the potatoes soften and get some color, then reserve.
3. In a separate sauté pan, add a little oil and Tofurky Chorizo crumbles, cook for 2 minutes over medium heat.
4. Add the red onion, roasted poblano and garlic. Cook the mixture another 1-2 minutes.
5. Add the black beans to the mixture, cook for 4-5 minutes, or until all the ingredients are heated through.
6. In a sauté pan add the canola oil, heat the oil, and fry the corn tortilla for about 20 seconds then flip to finish for 10 seconds more, then reserve.
7. Place corn tortilla on plate, add choice of rice or grain and sweet potato-Tofurky Chorizo mixture on top of chosen grain.
8. Add Moocho Cheddar Style Shreds on top of mixture.
9. Serve with guacamole and salsa mixture and choice of hot sauce.