Spicy Chorizo Sweet Potato Tacos with Black Beans

Name: Spicy Chorizo Sweet Potato Tacos with Black Beans
Prep time: 12 min
Cook time: 18 min
Total time: 30 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 1.5 pound fresh chorizo (casing removed, Mexican style preferred); 3 sweet potatoes (medium, peeled and 1/2-inch diced); 1.5 tablespoon olive oil; 1.5 teaspoon ground cumin; 1.5 teaspoon chili powder; 0.75 teaspoon garlic powder; 0.75 teaspoon salt; 2 can black beans (15-ounce, rinsed and drained); 0.33 cup water; 18 corn tortillas (small); 0.33 cup fresh cilantro (chopped); 0.5 red onion (medium, finely chopped); 1 cup sour cream; 2 limes (cut into wedges)

Flavorful fresh chorizo and sweet potatoes cooked with aromatic spices, served in warm corn tortillas with black beans and fresh toppings.

Prep: 12 min
Cook: 18 min
Total: 30 min
Servings: 6
Cuisine: Mexican
Difficulty: Easy
Cost: $2.64/serving

Dietary

High-Fiber
Gluten-Free
Nut-Free
Soy-Free
Egg-Free
Low-Sugar
High-Protein

Ingredients

1.5 pound fresh chorizo (casing removed, Mexican style preferred)
3 sweet potatoes (medium, peeled and 1/2-inch diced)
1.5 tablespoon olive oil
1.5 teaspoon ground cumin
1.5 teaspoon chili powder
0.75 teaspoon garlic powder
0.75 teaspoon salt
2 can black beans (15-ounce, rinsed and drained)
0.33 cup water
18 corn tortillas (small)
0.33 cup fresh cilantro (chopped)
0.5 red onion (medium, finely chopped)
1 cup sour cream
2 limes (cut into wedges)

Instructions

Heat 1 1/2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat. Add the diced sweet potatoes and cook, stirring occasionally, until slightly tender and lightly browned, about 8-10 minutes.
Push the sweet potatoes to one side of the skillet. Add the chorizo, breaking it up with a spoon as it cooks. Cook until browned, about 5-7 minutes, then stir to combine with the sweet potatoes.
Stir in the 1 1/2 teaspoons of ground cumin, 1 1/2 teaspoons of chili powder, 3/4 teaspoon of garlic powder, and 3/4 teaspoon of salt. Cook for 1 minute more until fragrant.
While the chorizo and sweet potatoes are cooking, heat the rinsed and drained black beans in a small saucepan with 1/3 cup of water over medium heat for 3-5 minutes, until warmed through. Keep warm.
Warm the corn tortillas according to package directions, either in the microwave, oven, or a dry skillet, until pliable.
To assemble, spoon the chorizo and sweet potato mixture into the warm tortillas. Top with black beans, chopped fresh cilantro, finely chopped red onion, a dollop of sour cream (if desired), and a squeeze of fresh lime juice.

Notes

Leftovers store well in an airtight container for up to 3 days. The sweet potato and chorizo mixture can be reheated in a skillet or microwave. For a quicker weekday meal, you can chop the sweet potatoes and red onion ahead of time.

Nutrition (per serving)

Calories: 810
Protein: 30 g
Carbohydrates: 62 g
Fat: 43 g
Fiber: 12 g
Sodium: 1200 mg
Saturated Fat: 20 g
Sugar: 5 g
Cholesterol: 70 mg