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

1 cup frozen corn

1 tsp cumin

1/2 tsp chili powder

1/2 tsp oregano

1/2 tsp salt

12 oz soy chorizo

15-ounce can black beans, drained

Flour tortillas

Vegan cheddar cheese, shredded

Shredded lettuce

(Avocado-Cilantro crema)

1 avocado

Handful cilantro

3 Tbsp plant-based milk

2 Tbsp vegan sourcream or mayonaise

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/food processor and blend until smooth.

2. In a large nonstick skillet over medium-high heat with 2 Tbsp oil, sauté 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 potato mixture to the perimeter of skillet. Add 1 Tbsp oil to the center of skillet. Add soy chorizo and brown, breaking up while cooking, for approximately for 5 minutes. Fold soy chorizo into to sweet potato mixture and continue to cook another 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.