Sweet potato + Chorizo Tacos with Black Bean Salsa and Roasted Poblano Avocado Crema
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Half Baked Harvest · by Tieghan Gerard★ 4.7 (9)

Sweet potato + Chorizo Tacos with Black Bean Salsa and Roasted Poblano Avocado Crema

NUTRITION · PER SERVING40M COOK
CAL 41%·PRO 70%
CARBS 64G31% OF CAL
14G FIBER32G OTHER18G TOTAL SUGAR
FAT 49G54% OF CAL
16G SAT33G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Roasted sweet potato and chorizo tacos with black bean-corn salsa and avocado crema. Flavorful and satisfying street-style tacos for casual dinners.

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Nutrition & ingredients

Ingredients

serves 4
  • 1 sweet potato, cut into 1 inch chunks
  • 1 pound ground mexican chorizo
  • 1 clove garlic (minced or grated)
  • 4 ounces pepper jack cheese (grated)
  • 4 ounces sharp cheddar cheese (grated)
  • 6-8 corn or flour tortillas (warmed)
  • 1 cup cooked black beans
  • 2 ears grilled corn
  • 1 cup grape tomatoes (quartered)
  • 1 jalapeno (seeds removed and chopped)
  • 1/3 cup fresh cilantro (chopped)
  • 3 green onions (chopped)
  • 1 lime (juiced)
  • kosher salt and pepper (to taste)
  • 1 avocado (skin and pit removed + chopped or sliced)
  • 1/4 cup greek yogurt
  • 1 poblano pepper
  • 2 teaspoon hot sauce (I use Franks)
  • 2 limes (juiced)
  • 1/2 teaspoon cumin
  • salt and pepper (taste)
PREP
15M
SODIUM
1658MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.