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About the Dish

  • Yellow Onion

    Yellow Onion

  • Long Grain Rice

    Long Grain Rice

  • Lime


  • Sweet Potatoes

    Sweet Potatoes

  • Garlic


  • Beautiful Briny Sea Campfire Salt

    Beautiful Briny Sea Campfire Salt

  • Red Beans

    Red Beans

  • Greek Yogurt

    Greek Yogurt

  • Ground Cumin

    Ground Cumin

  • Cilantro


  • Flour Tortillas

    Flour Tortillas

  • Radish


  • Parmesan Cheese

    Parmesan Cheese


MISE EN PLACE Peel and halve onion. Dice 1 half, and thinly slice the other, keeping the 2 cuts separate. Zest and juice lime. Peel sweet potato, and cut into 1/2-inch dice. Peel and mince garlic. Pick and chop cilantro leaves. Trim and thinly slice radish.
Place a small saucepan with a lid over medium-high heat. Add 1 teaspoon cooking oil. When oil is shimmering, add diced onion. Cook, stirring, until onion starts to become translucent, 2-3 minutes.
Add rice, lime zest, 1/4 teaspoon kosher salt and 1 1/2 cups water. Increase heat to high, and bring to a boil. Decrease heat to medium-low, cover and cook until all liquid has been absorbed and rice is tender, about 15 minutes. Remove from heat, leaving covered until ready to serve.
While rice is cooking, place a large skillet over medium heat. Add 1 teaspoon cooking oil. When oil is hot add sweet potato. Cook, stirring, until sweet potato just begins to soften, about 5 minutes.
Add sliced onion, garlic and 1/4 teaspoon Campfire salt. Cook, stirring, until onion is translucent and slightly caramelized, about 5 minutes. Once everything is tender, stir in red beans, and remove from heat. Taste and adjust seasoning as desired with Campfire salt.
While sweet potatoes cook, in a small bowl mix together yogurt, cumin, 1/4 teaspoon Campfire salt and 1 tablespoon lime juice.
Fluff rice with a fork, and stir in cilantro. Warm tortillas. Serve tortillas filled with sweet potato mixture and radish. Garnish with cumin yogurt and parmesan. Enjoy!