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Sweet Potato Chorizo Tacos

Sweet Potato Chorizo Tacos

  • Author: Paige Adams
  • Prep Time: 10 minutes
  • Cook Time: 30-35 minutes
  • Total Time: 40-45 minutes
  • Yield: Serves 4


Cooked in the oven and on the stovetop at the same time, these easy spicy sweet potato chorizo tacos are finished with cotija and cilantro.


  • 2 medium sweet potatoes (about 3/4 pound), peeled and cut into 1/2-inch chunks
  • 2 tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 small white onion, roughly chopped
  • 1 pound spicy chorizo sausages, casings removed
  • 115 ounce can black beans, drained and rinsed
  • 810 flour tortillas, warmed
  • 1 handful cilantro, roughly chopped
  • 2 ounces cotija or feta, crumbled
  • 810 flour tortillas, warmed
  • Lime wedges for serving


  1. Preheat the oven to 400 degrees F.
  2. Place the sweet potatoes on a sheet pan. Toss with 1 tablespoon olive oil, salt and pepper. Roast for 30-35 minutes until a knife easily pierces the potatoes, and the edges have started to brown. Set aside.
  3. While the sweet potatoes are roasting, heat 1 tablespoon olive oil in a large skillet over medium high heat. Add the onions and sauté for 6-8 minutes until they are soft and translucent. Add the chorizo, breaking up with a wooden spoon, until cooked through, about 7-8 minutes. Stir in the black beans and sweet potatoes before serving with tortillas and topping with cilantro and cojita. Serve with lime wedges.