Spiced Chorizo and Sweet Potato Tacos with Lime Crema

These zesty tacos feature savory chorizo and tender sweet potatoes, seasoned with a blend of chili powder and cumin, brightened by black beans and a tangy lime crema. A quick and satisfying meal perfect for a busy weeknight.

• Prep: 12 min
• Cook: 15 min
• Total: 27 min
• Servings: 5.5
• Cuisine: Mexican
• Difficulty: Easy

Dietary

• Nut-Free
• Soy-Free
• Egg-Free
• High-Protein
• High-Fiber

Tags

• comfort food
• kid-friendly
• quick
• savory
• spicy

Ingredients

• 1.75 pound chorizo sausage (casings removed)
• 2 tablespoon olive oil
• 3 sweet potatoes (medium, peeled and diced into 1/2-inch pieces)
• 1 yellow onion (medium, diced)
• 4 clove garlic (minced)
• 1.5 teaspoon chili powder
• 1.5 teaspoon ground cumin
• 0.75 teaspoon salt
• 0.5 teaspoon black pepper
• 2 can black beans (15-ounce, rinsed and drained)
• 18 tortillas (small corn or flour)
• 0.75 cup sour cream
• 2 limes
• 0.75 bunch fresh cilantro (chopped)
• 0.75 cup shredded cheddar cheese
• 0.75 cup salsa

Instructions

1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chorizo sausage, breaking it up with a spoon as it cooks, until browned and cooked through, about 5 minutes. Drain any excess grease, then transfer the cooked chorizo to a plate and set aside.
2. Add the remaining 1 tablespoon of olive oil to the same skillet. Add the diced sweet potatoes and yellow onion, cooking for 5-7 minutes, stirring occasionally, until the sweet potatoes start to soften and the onion is translucent.
3. Stir in the minced garlic, chili powder, ground cumin, 3/4 teaspoon salt, and 1/2 teaspoon black pepper. Cook for 1 minute more, until fragrant.
4. Return the cooked chorizo to the skillet. Add the rinsed and drained black beans. Stir everything together and cook for another 2-3 minutes, just until heated through.
5. While the filling cooks, prepare the lime crema: in a small bowl, whisk together the sour cream or Greek yogurt with the juice of 1 lime until smooth. Thin with a teaspoon of water if needed to reach a drizzle consistency.
6. Warm the tortillas according to package directions (microwave, oven, or skillet).
7. Spoon the chorizo and sweet potato filling into the warm tortillas. Top with a drizzle of lime crema, a sprinkle of fresh cilantro, and a squeeze of fresh lime juice from the remaining lime. Optionally, add shredded cheddar cheese and salsa.

Notes

Leftover filling makes a fantastic breakfast hash or can be stored in an airtight container for up to 3 days in the refrigerator.

Nutrition (per serving)

• Calories: 945
• Protein: 41.5 g
• Carbohydrates: 80 g
• Fat: 50.8 g
• Fiber: 12 g
• Sodium: 575 mg
• Saturated Fat: 16.4 g
• Sugar: 5.8 g
• Cholesterol: 79 mg