ULTIMATE SOY CHORIZO, SWEET POTATO TACOS with Avocado-Cilantro Crema


These ultimate tacos using Trader Joe's soy chorizo, sweet potatoes, corn and black beans cook up quick in one skillet to make easy work of your next Taco Tuesday celebration. I drizzled these tacos with Avocado-Cilantro cream (recipe included) and served them with homemade saffron rice. So yum.


INGREDIENTS

1 sweet potato, peeled & cubed

1/2 red onion, chopped

2 ears of corn, kernels removed

1/2 tsp cumin

1/2 tsp chili powder

1/4 tsp oregano

1/2 tsp salt

12 oz soy chorizo

15-ounce can black beans, drained

Flour tortillas

Vegan cheddar cheese

Shredded lettuce

(Avocado-Cilantro crema)

1 avocado

Handful cilantro

3 Tbsp plant-based milk

2 Tbsp vegan sourcream or mayo

Juice from half a lime

1/2 tsp cumin


DIRECTIONS

1. If making avocado crema, add all ingredients plus a pinch of salt to a blender and blend until smooth.


2. In a large nonstick skillet over medium-high heat with 2 Tbsp oil, saute sweet potato for 3 minutes. Add red onion, corn, cumin, chili powder, oregano and salt. Continue to cook for another 3 minutes.


3. Push the sweet potatoes to the perimeter of skillet. Add the soy chorizo to the center of skillet. Brown soy chorizo, breaking up while cooking, approximately for 4-5 minutes. Fold soy chorizo into to sweet potato mixture and continue to cook anoth 2 minutes. Add the black beans, stir to combine and cook until heated through, approximately 1 to 2 minutes.


4. Fill flour tortillas with soy chorizo mixture, top with shredded lettuce, shredded vegan cheddar cheese and drizzled with avocado-cilantro crema.


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