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 toasted soft flour tortillas and finished with squeeze of fresh lime.

Course Mains & Entrees

Cuisine Tex Mex

Keyword black beans, chorizo, cilantro, sweet potatoes, tacos

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 434

Author Laurie McNamara

Ingredients

1 medium sweet potato diced small
extra light olive oil
kosher salt
1 small yellow onion diced small
1 pound ground chorizo
1 (15 ounce) can black beans drained and rinsed
1/2 cup chopped fresh cilantro leaves
12 soft flour tortillas
2 sliced green onions for serving
1/4 cup queso fresco for serving
lime wedges for serving

Instructions

Preheat oven to 400°.
Place diced sweet potatoes on a small rimmed sheet panmand toss in 2 tablespoons of olive oil and season with a few pinches of kosher salt. Roast for 25-30 minutes, rotating the pan halfway to ensure even cooking.
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 small crumbles and cook fully.
Once the chorizo is fully cooked, 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 sweet potato mixture into warm tortillas and top with green onions, queso fresco with a squeeze of fresh lime juice.

Nutrition