Description
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.
Ingredients
Scale
- 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
- 1–15 ounce can black beans, drained and rinsed
- 8–10 flour tortillas, warmed
- 1 handful cilantro, roughly chopped
- 2 ounces cotija or feta, crumbled
- 8–10 flour tortillas, warmed
- Lime wedges for serving
Instructions
- Preheat the oven to 400 degrees F.
- 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.
- 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.