Chorizo, Black Bean and Sweet Potato Tacos
Spicy chorizo, black beans, and roasted sweet potatoes combine to make one fabulous taco!
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Ingredients
- 1 large sweet potato 1/2 inch dice (about 3 cups)
- 1 Tbsp + 2 tsp olive oil, divided
- 3/4 tsp salt
- 1 lb hot chorizo (or use mild if you prefer)
- 1 15 oz can black beans, drained and rinsed
- 8-10 tortillas (I used a corn and whole wheat blend)
- 1/3 cup sliced green onions, for garnish
- cotija cheese
- optional toppings: sour cream, fresh squeezed lime juice, salsa, cilantro
Instructions
- Preheat oven to 400 degrees F and line a baking sheet with foil or parchment paper.
- Toss sweet potatoes in a bowl with olive oil and salt, until evenly coated. Pour onto the prepared baking sheet and roast for 25-30 minutes, until softened and lightly crisp on the edges. Remove and allow to cool.
- Meanwhile, add 2 teaspoons of oil to a large skillet over medium-low heat. Add in chorizo, and cooking, stirring and crumbling, until it is cooked and not soupy looking. Drain grease and return pan to burner.
- Add roasted sweet potatoes and black beans. Stir to combine and allow to heat through.
- Warm tortillas, fill with chorizo mixture and top with green onions, cotija and a squeeze of fresh lime juice, plus any other toppings you like!
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