Sweet Potato Chorizo Tacos
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.
Servings: 6
Ingredients
- 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
- 10-12 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.
Nutrition
Calories: 572kcal | Carbohydrates: 70g | Protein: 20g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Cholesterol: 58mg | Sodium: 1215mg | Potassium: 557mg | Fiber: 10g | Sugar: 6g | Vitamin A: 8494IU | Vitamin C: 19mg | Calcium: 217mg | Iron: 6mg