A detailed recipe for cooking a dish with potatoes. one serving: (total 4) Calories 450, total fat one 7 g., saturated fats, proteins 9 g, carbohydrates 67 g, fiber, mg, cholesterol mg., sodium mg., sugar g. Share with friends: 
Food Photography: Ryan Dausch Time: 40 min. Difficulty: Easy Servings: 4 The recipes use measuring containers with a volume of: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 medium sized sweet potato tubers, sliced into pieces about 2.5 cm in size.
- 5 garlic cloves (unpeeled)
- 1 large red onion, sliced in large slices
- 1 medium celery root, peeled and chopped about 2.5 cm in size.
- 1/4 Art. vegetable oil
- Salt and freshly ground black pepper
- 1/4 pineapple, coreless
- 1 Serano Chili
- 1/3 Art. finely chopped parsley
- 2 tbsp. l lime juice
- 3/4 Art. refried beans
- 12 corn tortillas with a diameter of 15 cm.
Recipes with similar ingredients: sweet potato (sweet potato), celery root, serrano pepper, red onion, Pineapple, salsa sauce, lime juice, tortilla, red beans, baked beans, garlic, parsley
Recipe preparation:
- Place the grills on the top and bottom of the oven; warm up it to 230 ° C. Spread garlic on a baking sheet with high sides all but two slices of red onion (they will be needed for cooking salsa). On a separate baking sheet with high sides put sweet potatoes and celery root. Both baking sheets sprinkle 2 tbsp. l sunflower oil and season 1/4 tsp. salt and a little freshly ground black pepper. Bake periodically turning the vegetables and turning the pan, for 25-30 minutes, until the vegetables are caramelized. Give the dish cool off.
- At the same time, finely chop the remaining red onion, pineapple and serano pepper (remove seeds from it to remove part of the severity); mix in a medium sized bowl. Add half parsley and lime juice, season with salt and pepper over to taste.
- Squeeze the previously baked from the husk into a separate small bowl cloves of garlic; crush them. Add the beans and carefully mix. Cover the bowl with cling film and heat in microwave for about 2 minutes. Preheat the tortillas in according to the instructions on the package. Lubricate each tortilla the resulting mixture of beans, put the baked vegetables on top, pineapple salsa and leftover parsley.
