Chorizo, Sweet Potato + Black Bean Tacos

By vealam

Ingredients

• 1 large Sweet Potato, 1/2 inch dice (about 3 cups)
• Safflower Oil
• 3/4 teaspoon Kosher Salt
• 1 medium Yellow Onion, diced
• 1 pound Hot Chorizo
• 1 cup cooked Black Beans (or about 1 can, drained and rinsed)
• 2 tablespoons minced fresh cilantro leaves, plus more for garnish
• 8-inch flour tortillas
• 1/3 cup slice green onions, for garnish
• cotija cheese
• lime wedges

Preparation

Step 1

Preheat oven to 400 degrees F.

Place sweet potatoes and toss in 2 tablespoons of safflower or light olive oil and season with 3/4 teaspoon of kosher salt. Roast for 25-30 minutes, rotating the pan halfway to ensure even cooking. Remove and allow to cool.

Meanwhile, add 2 teaspoons of oil to a 12-inch skillet and heat over medium-low. Add onions and cook 5-8 minutes or until soft. Add in chorizo, break into crumbles and cook fully.

Add in roasted sweet potatoes, black beans and cilantro. Stir and heat through.

In a separate skillet heat tortillas until lightly browned yet still pliable. Spoon chorizo mixture into warm tortillas and top with green onions, cotija and a squeeze of fresh lime juice.