Been a tough week. Our flight to visit my in-laws got cancelled due to a major winter storm, I’ve had THE worst heartburn all week thanks to our growing little one, and it’s been so bitter cold here, it’s enough to burn a person out. That being said, a little heat from some vegetarian ‘chorizo’ tacos definitely helped ease the pain

While my husband was out shoveling the 3 foot drift of snow in our driveway, I figured I would treat him to a good lunch being he was out in the frigid below zero temps for over 2 hours! Being the road didn’t get plowed until late at night, I didn’t have the option of running to the store, so I worked with what was in the pantry. I had been planning on making these sweet potato and black bean tacos that I adore, but when I was looking in the freezer, I realized that we had a couple of packages of Morning Star Farms products that hadn’t been used.

Normally I’m not the type to buy these products, being there are a lot of alternatives at home, but occasionally they can really add to a meal. My husband went on a shopping spree and got almost one of every kind of their crumble meats. I didn’t even know they made a chorizo version, so this was news to me. Since I was planning to make the sweet potato and black bean tacos, I figured I’d just throw the chorizo pack in to give it a little flavor boost. It certainly added a bit of a punch to the filling.

Now my husband put three of these bad boys down after he was finished shoveling, but I was quite disappointed with the heartburn that suddenly came on as I was making food. I got one down, but had to stop. The flavor was great, but this little girl just did a number on my belly over Christmas week. On the plus side – LEFTOVERS!

These were quite simple so check out the recipe and preparation below.

Preparation Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Yield: 4-5 servings (depends on tortilla size)


1 large sweet potato
1 15oz can black beans rinsed
1 package Morning Star Farms Chorizo crumbles
1 small yellow onion
2 1/2 tbsp olive oil

Optional Toppings:
shredded cheese


  1. Preheat oven to 400°F
  2. Medium dice sweet potato and place on a lightly greased baking sheet or on parchment paper
  3. Top with 1 1/2 tbsp olive oil and mix to ensure even coating
  4. Lightly salt and bake for 25 minutes, mixing halfway
  5. When the sweet potatoes are almost done, sauté onions in 1 tbsp oil until they become translucent
  6. Add chorizo crumbles and 1/3 cup water and cook for 5-8 minutes, stirring occasionally
  7. Once the chorizo is warmed, add black beans and mix thoroughly
  8. Finally mix in the sweet potato, careful not to end up mashing or breaking them up
  9. Add about 1/3 cup to a tortilla (I used Chi Chi’s whole wheat tortillas, which are a bit bigger than the traditional street taco or taco tortillas)
  10. Top with your favorite toppings; guacamole, shredded cheese, and salsa, cilantro

I can’t currently eat any avocado containing products, I get some odd reaction since I’ve gotten pregnant. But these go great with either chopped avocado or guacamole. I stuck to shredded cheese and taco sauce since I have been feeling uneasy. The hubby went more adventurous and added guacamole, salsa, and shredded cheese.

If you don’t want to use the Chorizo – these are perfectly delicious without. Substitute a package of taco seasoning for the seasoning of the chorizo crumbles, and mix into the beans.

Let me know what you think! Hope you enjoyed. 🙂


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