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
- Preheat oven to 400°F
- Medium dice sweet potato and place on a lightly greased baking sheet or on parchment paper
- Top with 1 1/2 tbsp olive oil and mix to ensure even coating
- Lightly salt and bake for 25 minutes, mixing halfway
- When the sweet potatoes are almost done, sauté onions in 1 tbsp oil until they become translucent
- Add chorizo crumbles and 1/3 cup water and cook for 5-8 minutes, stirring occasionally
- Once the chorizo is warmed, add black beans and mix thoroughly
- Finally mix in the sweet potato, careful not to end up mashing or breaking them up
- 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)
- 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. 🙂