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Ever since Therese’s visit in 2017 we have sent several of our Southern Napa friends to the Hendry Ranch for an unbelievable vineyard tour and wine tasting with George Hendry himself. Nowadays, the experience has been adapted to comply with Covid-19 safe practices mandated by the state of California. You can still visit the winery, by appointment only, and you can always purchase their wines from us to continue supporting our friends in the Napa Valley!
FOR THE TACOS
8 c. Diced Sweet Potato
3 tbsp. Olive Oil, Divided
3 tsp. Cumin, Divided
1 tsp. Chili Powder
1 Small Onion, Finely Diced
3 cloves Garlic, Minced
2 cans (15 Oz. Size) Black Beans, Drained And Rinsed 1 Lime, Juiced
8 Corn Tortillas
Heat oven to 400oF. Line a sheet pan with foil. Spread sweet potato on the sheet pan, drizzle with 2 tablespoons of olive oil and sprinkle with 1 teaspoon cumin and chili powder. Toss until evenly coated. Bake in the oven for 45 minutes or until potatoes are tender.
While potatoes roast in the oven, heat remaining 1 tablespoon of olive oil in a large nonstick skillet. Add onions and garlic, sauté until fragrant, about 5 minutes. Add black beans, remaining cumin, and lime juice. When potatoes are done, add them to the beans and mix until well combined.
FOR THE AVOCADO CREMA: 1 Avocado
1 c. Mexican Crema
1/2 c. Cilantro
2 cloves Garlic
1 tsp. Salt
1 tbsp. Lime Juice Combine avocado, crema, cilantro, garlic, salt, and lime juice in a blender. Blend until smooth.
Serve sweet potato mixture in warm tortillas, drizzled with avocado crema.
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