Taco of the Month: Black Bean & Chorizo Tacos with Sweet Potato Purée

Black Bean Chorizo Tacos Ingredients

These unique tacos feature a creamy sweet potato purée with a simple mixture of ground chorizo and black beans, topped with raw onion, fresh cilantro, and lime juice. Since chorizo is so flavorful on its own, you’ll only need a few ingredients to make these tacos.

Here’s everything you’ll need to make chorizo black bean tacos with mashed sweet potato purée:

• Sweet potato
• Milk
• Butter
• Salt
• Ground chorizo
• Black beans
• Red onion
• Fresh cilantro
• Lime
• Corn tortillas

Canned black beans work great for this recipe; just drain and rinse them before using. We also recommend using freshly made corn tortillas for chorizo black bean tacos – they’re so flavorful and provide a nice contrast in texture to the creamy sweet potato.

How To Make Chorizo Black Bean Tacos With Sweet Potato Purée

With just two main components to this dish, these chorizo sweet potato black bean tacos are super easy to make and assemble:

1. Make the sweet potato purée. Peel and slice a sweet potato into 2-inch chunks, then boil until soft. Drain the potatoes, transfer them to a bowl, and then mash them with a fork or potato masher. Finally, whip the potatoes with butter and milk using a hand mixer, and season with salt to taste.
2. Make the chorizo and black bean taco filling. Cook the chorizo in a frying pan over medium-high heat until browned, about 8-10 minutes. Lower the heat to medium and add black beans, and cook until warmed through, about 1 minute.
3. Assemble the tacos. Warm corn tortillas on a cast iron skillet, then fill each tortilla with a layer of sweet potato purée before adding the chorizo and black bean filling. Top with raw onion, cilantro, and a lime squeeze and enjoy!

Tip: Whip the sweet potatoes with enough butter and milk to make them super creamy. Use the amounts in our recipe as a guideline, but don’t be afraid to adjust these two ingredients to achieve the right texture! Amounts will vary based on the size of your sweet potato.

Serving Suggestions

Even though they’re not “traditional” Mexican tacos, this dinner still deserves at least a side of salsa or pico de gallo. Better yet, party like it’s Taco Tuesday by serving these unique tacos alongside warm tortilla chips and a batch of homemade guacamole!

Storing & Reheating Leftovers

Store the sweet potato purée and the black bean & chorizo taco filling separately in air-tight containers. Refrigerate for up to 3 days. Reheat the sweet potato purée in the microwave, 30 seconds at a time (stirring between intervals) until warm. You can also reheat the chorizo black bean taco filling in the microwave, or in a frying pan over medium-low heat.

Why You’ll Love This Recipe

This recipe is a fun twist to add variety to your Taco Tuesdays! While black beans and chorizo may be common ingredients, mashed sweet potato adds unique flavor and texture to this non-traditional taco. 

Adding sweet potato purée provides the sweet and creamy balance to the savory and spicy chorizo and black bean taco filling. These fresh fun ingredients create a delicious and unique taco that will please the whole family.