Chorizo Sweet Potato Black Bean Tacos

It’s safe to say I’m obsessed with these chorizo sweet potato black bean tacos.

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It’s also safe to say that I’ve yet to meet a taco that I didn’t fall madly in love. Tacos are something we make quite often, chicken and beef are typical but everyone once in a while I’ll make myself my favorite not-so-typical chorizo tacos. Just because I know no one here will touch them which means I get to enjoy the leftovers for the entire week. Bingo. Bango.

Earlier this week my sister Christine sent me a text telling me how she was making this chili recipe again because she loves how it’s so simple and quick to prepare during the school/work week. So SISTER this is one for you and everyone else who’s reading and in that same boat: needing a recipe with minimal prep, ingredients that are simple and in the end having a scrumptious dinner that comes together in very little time.

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Here are the taco deets: sweet potatoes are roasted and tossed with sautéed onions, cooked and crumbled chorizo, black beans and fresh cilantro and tucked into soft flour tortillas with quick squeeze of fresh lime and then should be immediately shoved into your face.

Welcome to Yumsville.

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First things first… the sweet potato. Peel, slice into planks… then into strips and 1/2 inch cubes.

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Toss them onto a metal sheet pan, drizzle with two tablespoons of safflower oil or light olive oil.

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Season with salt and pop into a preheated 400 degree oven to roast for 25 to 30 minutes, rotating the pan for even cooking. Do not toss while the potatoes are roasting.

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Allow the sweet potatoes to cool before trying to lift them from the pan.

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Dice up a medium yellow onion…

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Throw them into the pan with 2 teaspoons oil over medium-low heat.

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Cook, stirring occasionally until softened.

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Add in the chorizo and use a spatula to break it up into small crumbles. The only chorizo I could get my mitts on was hot chorizo. I’m not sure if there is mild out there in the grocery universe but my hot chorizo wasn’t out of control spicy. In fact I’m considering adding a jalapeno next time!

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After about 15 minutes or so and the chorizo is fully cooked…

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…add in the roasted sweet potatoes, black beans and cilantro.

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Toss it all together and spoon into warm flour tortillas and then top with sliced green onions, cotija cheese and more torn cilantro leaves.

FYI I like to heat my tortillas in a skillet (over medium heat) or I’ll wrap a stack in foil to heat in a 35o° oven until they are slightly warm, soft and pliable. YUM!

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Lastly I squeeze a wedge of lime over top which completes this taco masterpiece and I then proceed to stuff. my. face.

Light and delicious. Sweet and slightly spicy. Whether you wrap them in tortillas or spoon into a bowl and serve it up with a fried egg on top… I know you’ll love these chorizo sweet potato black bean tacos  just as much as I do.

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If I was an emoji I’d be the one with heart eyes. So in love.

Enjoy! And if you give these Chorizo Sweet Potato Black Bean Tacos recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Chorizo Sweet Potato Black Bean Tacos l SimplyScratch.com

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance!

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Chorizo Sweet Potato Black Bean Tacos

Sweet potatoes are roasted and tossed with sautéed onions, cooked and crumbled chorizo, black beans and fresh cilantro. All of that gets tucked into soft flour tortillas and finished with quick squeeze of fresh lime

Yield: 10-12 soft tacos

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Ingredients:

1 large sweet potato, 1/2 inch dice (about 3 cups)

safflower oil

3/4 teaspoon kosher salt

1 medium yellow onion, diced

1 pound hot chorizo

1 cup cooked black beans (or about 1 can, drained and rinsed)

2 tablespoons minced fresh cilantro leaves, plus more for garnish

8-inch flour tortillas

1/3 cup slice green onions, for garnish

cotija cheese

lime wedges

Directions:

Preheat oven to 400 degrees F.

Place sweet potatoes and toss in 2 tablespoons of safflower or light olive oil and season with 3/4 teaspoon of kosher salt. Roast for 25-30 minutes, rotating the pan halfway to ensure even cooking. Remove and allow to cool.

Meanwhile, add 2 teaspoons of oil to a 12-inch skillet and heat over medium-low. Add onions and cook 5-8 minutes or until soft. Add in chorizo, break into crumbles and cook fully.

Add in roasted sweet potatoes, black beans and cilantro. Stir and heat through.

In a separate skillet heat tortillas until lightly browned yet still pliable. Spoon chorizo mixture into warm tortillas and top with green onions, cotija and a squeeze of fresh lime juice.

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7 Responses to “Chorizo Sweet Potato Black Bean Tacos”

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    1
    Laura ~ Raise Your Garden — February 11, 2015 at 7:59 am

    I never met a taco I didn’t like either. Sweet potatoes are awesome here, my 2 and 4 year old love them. Perfect addition to the taco. I’m at the point in my life where I’m only making food “I Know” they will eat because I’m getting sick of wasting food and them complaining they are hungry (and my husband will tell me on the side if dinner was kind of icky!) But still!!!! Thanks a lot hubby. Anyhow, everyone will like these ~ thanks for the inspiration.

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    2
    Kelli H (Made in Sonoma) — February 11, 2015 at 12:23 pm

    I’m so with you, I’ve never met a taco I didn’t like!

  3. #
    3
    bev @ bevcooks — February 11, 2015 at 9:22 pm

    THEEEEEEESE. Glory be.

  4. #
    4
    Lindsay — February 12, 2015 at 12:56 pm

    Made these for dinner last night and my husband and I just looked at each other across the table and said OMG. Thanks for another FABULOUS recipe. It’s food like this that helps us survive these LONG MICHIGAN winters. Oh, and the lunchtime leftovers were just as fantastic!

    • Laurie McNamara replied: — February 12th, 2015 @ 10:05 pm

      Yay! I’m so glad you enjoyed them as much as I do!!

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    5
    Jessica — February 17, 2015 at 8:13 pm

    I write this review as I am licking my fingers after my third taco while contemplating my fourth…. Admittedly, I was a little worried about this recipe (I don’t know why. I was young and foolish, perhaps.) But, I had all the ingredients plus a container of guacamole, so I decided to go for it.

    This will definitely be on our regular Taco Tuesday rotation. The flavor was fantastic. I diced the sweet potato small so it gave the taco a little crunch which nice. For lunch tomorrow I am going to put some of the filling over rice. I think that will be just as wonderful. ANOTHER GREAT RECIPE!

    • Laurie McNamara replied: — February 25th, 2015 @ 10:07 am

      Hi Jessica! That’s freaking awesome! I’m so glad you enjoyed these!

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