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Close up photo of chorizo Sweet Potato Tacos arranged on a white surface. The tacos are topped with a drizzle of homemade cilantro lime crema.

Sweet Potato Chorizo Tacos with Black Beans

  • Author: Jess Larson | Plays Well With Butter
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: serves 4 1x
  • Category: Tacos, Burritos, & Enchiladas Recipes
  • Method: Stovetop
  • Cuisine: Mexican & Tex-Mex
  • Diet: Gluten Free

Description

This chorizo taco recipe gives authentic chorizo and potato tacos a little modern twist, with the use of hearty sweet potatoes & black beans. Made with 3 ingredients in 20 minutes or less, these chorizo and sweet potato tacos are boldly flavored, subtly spicy, super satisfying, & SO easy! Helllllloooo, Taco Tuesday!


Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium sweet potato, peeled & diced into 1/4-inch cubes
  • 1 pound fresh Mexican chorizo, removed from its casing
  • 1 15-ounce can black beans, drained
  • kosher salt & ground black pepper, to season
  • for serving, as desired: charred corn tortillas, Mexican crema or cashew crema, pickled red onions, freshly chopped cilantroqueso fresco or cheese of choice, salsa of choice, etc.

Instructions

  1. Cook the sweet potato: 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. 
  2. Brown the chorizo: 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 & browned, stir in the sweet potatoes. 
  3. Add the black beans: Add the black beans to the skillet, stirring to combine with the chorizo sweet potato mixture. I like to 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. 
  4. Serve! 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 & 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!
  • 5-minute meal prep: The only prep time involved in this recipe is chopping veggies. Chop the veggies in advance, storing in an airtight container in the refrigerator for up to 5 days. At dinnertime all you have to do is get cookin’ – couldn’t be easier!:
    • Peel & dice 1 medium sweet potato into 1/4-inch cubes

Keywords: chorizo sweet potato tacos, chorizo taco recipe, Mexican & Tex-Mex, dairy-free, pork recipes, easy recipes, weeknight dinner