Sweet Potato, Black Bean, & Chorizo Tacos

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This is a very versatile recipe. I use this filling for enchiladas, quesadillas, over nachos or by it self as a Hash for breakfast. This will quickly become a go-to! I add russet potatoes to this recipe to balance your palate and give more dimension so it’s not overwhelming with sweet potato.

 Ingredients

  • 2 large sweet potatoes, peeled & medium diced)

  • 2 large russet potatoes (peeled & medium diced)

  • 2 pack of vegan chorizo

  • 1 onion, diced

  • 1 bell pepper, seeded and diced

  • 3 garlic cloves, minced

  • 3 cups cooked black beans

  • 1 tablespoon cumin

  • 2 teaspoons chili powder

  • 1 tablespoon smoked paprika

  • 1.5 teaspoons dried oregano

  • Salt to taste

  • 3-4 tablespoon oil (grapeseed, avocado, or coconut)

  • Organic corn tortillas

  • Optional toppings- vegan cheese, vegan sour cream, avocado/ guacamole, lime wedges, salsa, and cilantro.

Preheat oven to 400°F

Mix sweet and russet potatoes in a bowl, drizzle with oil, and gently toss. Season potatoes with cumin, chili powder, paprika, oregano and salt. Place on a sheet pan lined with parchment paper and roast until potatoes are cooked through BUT NOT MUSHY (approx. 20-25 minutes). Remove from oven and allow to cool.

Prepare chorizo mixture while potatoes are in the oven. In a hot pan drizzled with a little oil, add onions and bell pepper and sauté for 5 minutes. Add chorizo and cook until edges begin to get crispy. Now add garlic and sauté for 30 seconds, then add black beans. Cook for another few minutes just to allow flavors to meld. Last, add potatoes to the chorizo mixture. If your pan is not big enough you can use a big pot or baking dish and mix potatoes and chorizo mix. 

Place sweet potato and chorizo mixture into prepared corn tortilla shells (soft or crispy). Serve with optional toppings.

 

 

Charity Morgan