Sweet potato + Chorizo Tacos with Black Bean Salsa and Roasted Poblano Avocado Crema

Taco night, but cozier. Think caramelized chorizo, tender sweet potatoes, and a bright black bean–corn salsa—all finished with a smoky poblano avocado crema. It’s a weeknight skillet situation with big flavor and a little heat, easy to scale for a crowd or game day.

Make the salsa and crema while the potatoes soften, then pile everything into warm tortillas and shower with melty cheese. Dinner’s done—and it’s a good one.

Ingredients Notes:

• Sweet potato: 1-inch chunks cook evenly; look for firm, dry flesh. Doneness cue: fork-tender with lightly caramelized edges.

• Mexican chorizo (raw/ground): Choose fresh Mexican-style (not cured Spanish); turkey or chicken chorizo works too, but will brown a little drier.

• Cheese: Pepper jack + sharp cheddar = melt + tang. Monterey jack works for milder heat.

• Tortillas: Corn for classic texture; flour for soft, foldable tacos. Warm until pliable.

• Black beans: Canned, drained and rinsed is perfect; cook your own for firmer bite.

• Corn: Grilled ears are ideal; in off-season, use thawed fire-roasted frozen corn for similar char.

• Poblano: Mild-to-medium heat; char to blister-black for smoky depth before peeling.

• Greek yogurt: Adds tang to the crema; swap with sour cream or go dairy-free

Step-by-Step Tips:

• Sauté sweet potato: Medium heat, covered, stirring occasionally until just tender; edges should look glossy and spotty-golden before adding chorizo.

• Brown the chorizo: Crumble with a wooden spoon; cook until deep reddish-brown with crisp bits and no visible pink. If excess fat renders, spoon off to keep filling from turning greasy.

• Char the poblanos: Broil skin-side up until fully blackened (check every 2–3 minutes), then steam in a covered bowl 10–15 minutes; peel most of the skin for a smoother crema. Grill or gas-burner works too.

• Crema texture: Process until silky; adjust with lime juice for brightness or a splash of water to thin.

• Salsa: Toss just before serving so tomatoes stay juicy and corn keeps its pop.

Make-Ahead, Storage & Reheat:

• Make-ahead: Crema keeps best 1 day (press plastic wrap directly on surface). Salsa can be mixed 1 day ahead; add tomatoes and lime just before serving for freshness.

• Store: Keep components separate in airtight containers in the fridge 2–3 days.

• Reheat: Warm sweet potato–chorizo mixture in a skillet over medium until hot; add a splash of water if dry. Steam tortillas in a damp towel in the microwave or warm on a dry skillet.

• Freeze: Filling (sweet potato + chorizo) freezes up to a month; thaw overnight and re-crisp in a skillet.

FAQ:

Can I use Spanish (cured) chorizo?
Not for the filling—Spanish chorizo is firm and won’t crumble. Use fresh Mexican-style chorizo (or turkey/chicken chorizo) so it browns and mingles with the sweet potatoes.

How do I char poblanos without a broiler?
Use a gas burner or outdoor grill, turning with tongs until skins are blistered and black. Steam in a covered bowl before peeling for that smoky-sweet flavor.

What if my sweet potatoes are still firm when the chorizo is done?
Add a splash of water, cover, and let them steam a few minutes; they’re ready when a fork slides in easily and edges look lightly caramelized.

How can I make these ahead for a party?
Cook the filling and prep the salsa/crema a day ahead; rewarm filling in a skillet and set up a taco bar with warmed tortillas. Assemble to order so tortillas stay soft and the salsa stays bright.