Lights! Camera! Action! Our Buñuelos Sweet Potato Casserole just arrived on set and is ready for its closeup. Why? Well, the proof is in the pudding—er—sweet potatoes. First, we roasted sweet potatoes and sweetened them with coconut sugar and maple syrup, like traditional candied yams. But, the award-winning scene (where this recipe gets its star power) is the final act featuring our Grain Free Mini Buñuelos Cinnamon Crisps. Our mini buñuelos get crushed down into a crunchy topping alongside pepitas, almonds, and chia seeds. Bake at 375 F
For those who love cake, cookies, and chocolate, we present to you: Mexican Chocolate Cream Cake! With all the nostalgic flavor of the Mexican hot chocolate we grew up sipping at our grandma’s house, this chocolate cake is decadent and delicious! Save this recipe for birthdays, family get-togethers, and as a dessert after a yummy meal.
Our favorite tostadas growing up were simple—a heaping serving of beans and a handful of cheese! In the spirit of inclusivity at the table, we’ve made this tostada vegan. Just slather on our Vegan Refried Black Beans, guacamole, and all your favorite toppings (endless possibilities include: salsa, hot sauce, lime juice, jalapeños, and cilantro)—we topped ours with pico de gallo and some extra tomatoes!
