This is a very versatile recipe. I use this filling for enchiladas, quesadillas, over nachos or by it self as a Hash for breakfast. This will quickly become a go to! I add russet potatoes to this recipe to balance your palate and give more dimension so it’s not overwhelming with sweet potato.
- 2 Large Sweet Potatoes (peeled & medium diced)
- 2 Large ussel Potatoes (peeled & medium diced)
- 2- Pack of Vegan Choriz
- 1- Onion (diced)
- 1- Bell Pepper (seeded & diced)
- 3 Garlic Cloves (minced)
- 3 C Cooked Black Beans
- 1 T Cumin
- 2 t Chili Powder
- 1 T Smoked Paprika
- 1.5 t Oregano (dried)
- Salt tt
- 3-4 T Oil for (grapeseed, Avocado or coconut)
- Organic Corn Tortillas
- Optional Toppings- Vegan cheese, vegan sour cream, avocado/ guacamole, lime wedges, salsa and cilantro.
Preheat oven to 400°F
Mix Sweet and Russet Potatoes in a bowl drizzle with oil, gently toss. Season Potatoes with cumin, chili powder, paprika, oregano and salt. Place on a sheet pan lined with parchment paper and roast until potatoes are cooked through BUT NOT MUSHY (Approx. 20-25 minutes). Remove from oven allow to cool.
Prepare chorizo mixture while potatoes are in the oven. In a hot pan drizzled with a little oil add onions and bell pepper- sauté' for 5 minutes then add chorizo cook until you get a little crisp on the edge of the chorizo. Now add garlic sauté for 30 seconds then add black beans. Cook for another few minutes just to allow flavors to meld. Last add you potatoes to the chorizo mixture. If you pan is not big enough its perfectly fine to get a huge pot or baking dish and mix potatoes and chorizo mix.
Place sweet potato and chorizo mixture into prepared corn tortilla shells (soft or crispy). Serve with optional toppings.
*TT= To Taste *T= Tablespoon *t= teaspoon *C=Cup