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 10mins
Cook Time 25mins
Total Time 35mins
Author Laurie McNamara
1mediumsweet potatodiced small
extra light olive oil
1smallyellow oniondiced small
1(15 ounce) canblack beans drained and rinsed
1/2cupchopped fresh cilantro leaves
12soft flour tortillas
2sliced green onionsfor serving
1/4cupqueso frescofor serving
lime wedgesfor serving
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.