Easy Chorizo Sweet Potato Tacos with Black Beans

Name: Easy Chorizo Sweet Potato Tacos with Black Beans
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 tablespoon olive oil; 1 sweet potato (medium, peeled, diced into 1/4-inch cubes); 0.5 teaspoon kosher salt; 1 pound Mexican chorizo (fresh, removed from casing); 15 ounce black bean (canned, drained); 0.125 teaspoon black pepper (ground); 8 corn tortillas (charred); 0.25 cup Mexican crema; 0.25 cup red onion (pickled); 0.25 cup cilantro (freshly chopped); 0.25 cup queso fresco; 0.25 cup salsa

This chorizo taco recipe gives authentic chorizo and potato tacos a modern twist, using hearty sweet potatoes and black beans. Made with just three ingredients in 20 minutes or less, these tacos are boldly flavored, subtly spicy, super satisfying, and incredibly easy.

Prep: 5 min
Cook: 15 min
Total: 20 min
Servings: 4
Cuisine: Mexican
Difficulty: Easy
Cost: $2.15/serving

Dietary

Dairy-Free
Gluten-Free
Nut-Free
Soy-Free
Egg-Free
High-Protein

Ingredients

1 tablespoon olive oil
1 sweet potato (medium, peeled, diced into 1/4-inch cubes)
0.5 teaspoon kosher salt
1 pound Mexican chorizo (fresh, removed from casing)
15 ounce black bean (canned, drained)
0.125 teaspoon black pepper (ground)
8 corn tortillas (charred)
0.25 cup Mexican crema
0.25 cup red onion (pickled)
0.25 cup cilantro (freshly chopped)
0.25 cup queso fresco
0.25 cup salsa

Instructions

Add the olive oil to a large skillet over medium heat. Once hot, add the sweet potato, seasoning with 1/2 teaspoon kosher salt. Stir to coat. Cook, stirring occasionally, for 4-5 minutes, until the sweet potato begins to soften.
Push the sweet potatoes to the edges of the skillet. Add in the chorizo. Brown the chorizo for 4-5 minutes, using a wooden spoon to break it into bite-sized crumbles as it cooks. Once the chorizo is crumbled and browned, stir in the sweet potatoes.
Add the black beans to the skillet, stirring to combine with the chorizo sweet potato mixture. Use a wooden spoon to mash the black beans ever so slightly, binding the mixture together. Cook until heated through, 1-2 minutes. Taste and season with additional kosher salt or ground black pepper, as needed.
Spoon the chorizo mixture into tortillas, finishing with your favorite taco toppings of choice: sour cream/Mexican crema, pickled red onions, cilantro, etc. Enjoy!

Notes

Other serving options: The sweet potato chorizo mixture is very versatile and can be used in any of your favorite Mexican or Tex-Mex meals: taco salad, easy tostadas, enchiladas, nachos, etc. Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave or on the stovetop to enjoy on a second round of tacos, or repurpose them in any of the easy meals mentioned above!

Nutrition (per serving)

Calories: 621
Protein: 38.2 g
Carbohydrates: 53.8 g
Fat: 28.8 g
Fiber: 6.8 g
Sodium: 1329 mg
Saturated Fat: 11.7 g
Sugar: 8.4 g
Cholesterol: 126 mg