FOOD CALCULATOR
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General
Ingredients 8 servings
Sweet Potatoes, prefrozen
3.0
whole
Black Beans (15 oz cans)
2.0
can(s)
Yellow Onions
1.0
whole
Taco Seasoning
1.0
package(s)
Olive oil
3.0
tablespoon(s)
Corn Tortillas (6-inch)
16.0
whole
Shredded Cheddar Cheese
1.0
cup(s)
Dairy-Free Shredded Cheese
1.0
cup(s)
Salsa
1.0
jar(s)
Avocados
2.0
whole
Lime, cut into wedges
1.0
whole
Fresh Cilantro, chopped
0.25
cup(s)
Long-Grain White Rice, cooked, prefrozen
3.0
cup(s)
Dietary Restrictions
Dairy
Recipe Instructions
PRE-TRIP PREP: Peel, cube, and par-cook sweet potatoes for 5 minutes; cool and freeze. Cook rice; cool and freeze.
ON THE RIVER: Heat olive oil in a skillet over medium heat. Cook thawed sweet potato cubes with onion 8–10 minutes until golden and tender. Add black beans and taco seasoning; stir and heat 3 more minutes. Warm rice and tortillas. Serve filling in tortillas topped with cheese, salsa, avocado, cilantro, and a squeeze of lime.
