Chorizo Sweet Potato and Black Bean Tacos
These Chorizo Sweet Potato and Black Bean Tacos are filling, flavorful, and make a fantastic meal!
Ingredients
- 1 tablespoon olive oil
- 6 oz peeled sweet potato diced into small chunks (about the amount from one medium sweet potato)
- ½ teaspoon salt divided
- ¼ teaspoon black pepper
- 5 oz raw Mexican pork chorizo sausage casings removed
- 15 oz can black beans drained and rinsed
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- 16 (6-inch) corn tortillas (I use Mission Extra Thin Yellow Corn Tortillas)
- 5 ⅓ tablespoons salsa
- 1 cup shredded cabbage
- 4 oz fresh avocado sliced into sixteen ¼ oz slices
- 1 lime cut into wedges
- 2 tablespoons chopped cilantro optional
Instructions
- Drizzle the olive oil into a large sauté pan or skillet and bring to medium heat. Add the chopped sweet potatoes and sprinkle with ¼ teaspoon of salt and ¼ teaspoon of black pepper. Stir to coat with the oil and seasonings. Cook for 5-7 minutes, stirring occasionally, until the sweet potatoes are softened. Remove the contents of the pan to a side plate and return the pan to the heat.
- Add the chorizo to the pan and cook over medium heat, breaking it up into small chunks with a cooking spoon or spatula for 3-4 minutes until cooked through.
- Transfer the sweet potatoes back into the pan and add the black beans. Sprinkle with the remaining ¼ teaspoon of salt, the teaspoon of chili powder, and the ½ teaspoon of cumin. Stir to combine and cook for another 2 minutes or until everything warmed through.
- Lightly mist a griddle pan or skillet with cooking spray and bring over medium heat. Depending on the size of your pan, you can heat the tortillas one at a time or several at a time. Place the tortilla(s) on the heated pan and cook for 30 seconds. Flip the tortilla and cook for another 30 seconds until soft and pliable. Transfer those tortillas to a paper towel lined side plate and repeat with all 16 tortillas.
- To fill each taco, take one of the softened tortillas and add three tablespoons of the chorizo, sweet potato and bean mixture. Top the filling with a teaspoon of salsa, a tablespoon of shredded cabbage, a ¼ oz slice of avocado, a squeeze of lime juice and a sprinkle of chopped cilantro. *If you’re not serving all 16 tacos at once, only build the ones you’re using and store the remaining filling, toppings, and tortillas separately until needed.
Notes
To view your current WW Points for this recipe and track it in the WW app, click here!
WW Points per taco with listed toppings: 2 (Points calculated using the recipe builder in the WW app)
*For a WW link to track the filling only, click here!
Nutrition Information per taco with listed toppings:
111 calories, 18 g carbs, 2 g sugars, 3 g fat, 1 g saturated fat, 4 g protein, 4 g fiber, 244 mg sodium (from myfitnesspal.com) Nutrition Information for 3 tablespoons of FILLING ONLY (the amount in each taco), no tortilla, no toppings:
55 calories, 7 g carbs, 1 g sugars, 2 g fat, 1 g saturated fat, 3 g protein, 2 g fiber, 200 mg sodium (from myfitnesspal.com) Weight Watchers Points Plus:
3 per taco (PP calculated using a Weight Watchers PointsPlus calculator and the nutrition info) Adapted from Plays Well With Butter
111 calories, 18 g carbs, 2 g sugars, 3 g fat, 1 g saturated fat, 4 g protein, 4 g fiber, 244 mg sodium (from myfitnesspal.com) Nutrition Information for 3 tablespoons of FILLING ONLY (the amount in each taco), no tortilla, no toppings:
55 calories, 7 g carbs, 1 g sugars, 2 g fat, 1 g saturated fat, 3 g protein, 2 g fiber, 200 mg sodium (from myfitnesspal.com) Weight Watchers Points Plus:
3 per taco (PP calculated using a Weight Watchers PointsPlus calculator and the nutrition info) Adapted from Plays Well With Butter