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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.


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


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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