halfbakedharvest4.7
Sweet potato + Chorizo Tacos with Black Bean Salsa and Roasted Poblano Avocado Crema
Mix up your taco night with these tasty treats!
👥 4 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 15 min🔥 Cook: 25 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●wooden spoon
- ●baking sheet
- ●bowl
- ●oven
- ●food processor
📝 Preparation Steps
1
Heat a large skillet over medium heat and add olive oil. Add garlic and sweet potatoes and stir. Cover and cook for ⏱️ 20 minutes, until sweet potatoes are just softened. Crumble in the chorizo and cook until browned and cooked through, about ⏱️ 8-10 minutes. I like to really grind up the meat with a wooden spoon to make sure the meat gets cooked and browned evenly.
garlic (minced or grated)1 clove
2
While the sweet potatoes are cooking make the roasted poblano crema, remove the core and seeds from peppers and slice in half. Lay on a baking sheet and preheat the broiler on your oven. Place under the broiler skin-side up until skins are completely charred and black – this took about ⏱️ 5 minutes for me, but sometimes is can go faster or shorter. I like to check them every 2 or ⏱️ 3 minutes and rotate if needed. Immediately remove peppers from oven and using kitchen tongs, quickly place in a bowl and cover with plastic wrap (obviously being sure to not let plastic wrap touch peppers). Set aside for ⏱️ 15 minutes. Or you can grill the peppers directly on the grill until charred.
3
While the peppers cool throw the salsa together. In a medium size bowl add the black beans, grilled corn, jalapeno, cilantro, green onions, lime juice and cumin. Season with salt and pepper and toss well. Set aside
jalapeno (seeds removed and chopped)1lime (juiced)1limes (juiced)2kosher salt and pepper (to taste)salt and pepper (taste)
4
Once the peppers are cool remove some of the charred skin (I like to leave some of the skin on, but that is up to you) and place the pepper, avocado, greek yogurt, lime juice and hot sauce in the bowl of a food processor. Add a pinch of salt and pepper and process until smooth. Taste and season to your liking.
avocado (skin and pit removed + chopped or sliced)1lime (juiced)1limes (juiced)2hot sauce (I use Franks)2 teaspoonkosher salt and pepper (to taste)salt and pepper (taste)
5
To assemble, place generous spoonfuls of the sweet potato + chorizo mixture in warm tortillas. Top with shredded cheese, then black bean and corn salsa and roasted poblano crema.
Nutrition Facts
calories
1222 kcal
fat Content
72 g
serving Size
4 g
fiber Content
11 g
sugar Content
7 g
sodium Content
1268 mg
protein Content
52 g
cholesterol Content
155 mg
carbohydrate Content
56 g
saturated Fat Content
29 g
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