About the Dish

10 ounces Sweet Potato
3/4 teaspoon PeachDish Salt
6 small Corn Tortillas
8 ounces Chicken Breast
1 Onion
1 clove Garlic
2 ounces Tomatillo
1/2 cup Black Beans
1 teaspoon Spice Blend
1 small Lettuce
1 ounce Cotija Cheese
1 ounce Crema Mexicana
4 sprigs Cilantro
Per Serving
Calories 690
Total Fat 26 g
Saturated Fat 8 g
Trans Fat 0 g
Cholesterol 95 mg
Sodium 960 mg
Total Carbohydrates 75 g
Dietary Fiber 13 g
Sugar 11 g
Protein 40 g
Chef Seth Freedman

Chef Seth has cooked with Oceana, March, and Tabla in NYC, and the Four Seasons and Bacchanalia at Star Provisions in Atlanta. His culinary style focuses on fresh, seasonal ingredients from local, sustainable producers.

Since joining the PeachDish team in 2014 as Culinary Director, Seth Freedman has created hundreds of exciting and fun-to-make menus using fresh, seasonal ingredients from around the South. Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food. Seth loves cooking and teaching. This is as obvious when he reminisces on his former role at farmers markets as it is when he discusses his role at PeachDish. He believes that the objectives for both positions are not so different; both as Market Chef and as PeachDish Culinary Director, Seth helps people approach the idea of cooking for themselves, and gives them the tools to do so in a way that improves their health and supports Georgia’s local farming community. PAST WORK: Oceana, NYC, New York; March, NYC, New York; Tabla, NYC, New York; Four Seasons, Atlanta, GA; Star Provisions, Atlanta, GA; Bacchanalia, Atlanta, GA; Seeds of Nutrition, Atlanta, GA; Community Farmers Markets, East Atlanta Village, Atlanta GA.


There are many kölsch-style beers produced in the United States, like Eventide's Kölsch in Atlanta, but only those beers produced around Cologne, Germany can be considered true kölsches. The German equivalent to a pale ale, these warm-brewed, cold-conditioned beers are great choices when you want the flavor of your food to shine like the sweet potatoes and black beans in this entree.

Albarino, Garzon, Uruguay

Fresh crisp acidic whites like Albarino pair swimmingly with Latin-inspired dishes. The acidity in the wine will cut through the richness of the sweet potato, and round out this dish nicely.


MISE EN PLACE • Heat oven to 400° F. • Peel sweet potato. Halve lengthwise. Cut crosswise into 1/4-inch slices. • Peel and dice onion. • Peel and mince garlic. • Under cold running water, remove and discard tomatillo husks. Dice tomatillos. • Finely shred lettuce. • Pick and chop cilantro leaves. • Rinse and drain beans.
• Toss sweet potato with 2 teaspoons cooking oil and 1/2 teaspoon PeachDish Salt. • Spread in a single layer on a baking sheet. • Roast in oven until tender and lightly browned, 12-15 minutes.
While potato roasts: • Brush tortillas on both sides with a total 2 teaspoons cooking oil. • Spread tortillas in a single layer on a baking sheet (don’t overlap). Bake in oven 4 minutes. • Carefully flip tortillas. Bake until crisp and browned, about 2 minutes.
While tortillas bake, season chicken on all sides with a total 1/4 teaspoon PeachDish Salt.
• Place a sauté pan over medium-high heat. Add 1 teaspoon cooking oil. When oil is hot, add chicken. Cook without disturbing until browned on bottom, 3-4 minutes. • Flip, and cook until opaque throughout, 2-3 minutes. • Transfer chicken to a plate. Reserve pan.
• Place pan over medium heat. Add 1 teaspoon cooking oil. When oil is hot, add onion and garlic. Cook, stirring, until onion is translucent, 3-4 minutes. • Add tomatillo. Reduce heat to low. Cook, stirring, until tomatillo wilts, 2-3 minutes. • Add beans and spice. Cook, stirring occasionally, 2-3 minutes.
• Dice chicken. • Fold chicken into bean mixture.
• Divide tortillas between 2 plates. • Top with chicken mixture, sweet potato, lettuce, crema and Cotija cheese. • Garnish with cilantro, and enjoy!