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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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Course: Main Course
Cuisine: Tacos


  • 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


  • 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!
Tried this recipe?Mention @sweetbeginblog or tag #sweetbeginblog!