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.
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