Sweet Potato Chorizo Tacos Con Black Bean Salsa Y Avocado Crema

This dish is one if you want to impress. If you want something delicious and takes a little bit longer with time, this is the perfect recipe! Also, perfect for a date night in. I'm a sucker for tacos. As most people are! After being diagnosed with Celiac, I changed my diet from bread to corn tortillas and I'm not complaining! 

Serves 4

Ingredients: 

Sweet Potato/Chorizo

• 1 sweet potato, cut into thick sticks or chopped 
• 1 pound ground Mexican chorizo (I went to the butcher and had them take 4 chorizo sausages out of the casing)
• 1 clove garlic, minced 
• 8 ounces of Mexican cheese 
• 6 corn tortillas

Black Bean and Corn Salsa

• 1 cup cooked black beans
• 2 ears grilled corn (or 1 cup of cooked frozen corn)
• 1 cup grape tomatoes, quartered
• 1 jalapeño, seeds removed and chopped
• 1/3 cup fresh cilantro, chopped
• 3 green onions, chopped
• 1 lime, juiced
• salt + pepper, to taste

Avocado Poblano Crema

• 1 avocado 
• 1/4 cup greek yogurt
• 1 poblano pepper
• 2 teaspoon hot sauce 
• 2 limes, juiced
• 1/2 teaspoon cumin
• salt and pepper, taste

First heat a large skillet and add the sweet potatoes and garlic. Let it cook for about 20 minutes - or roast in the oven on 400 for 20 minutes. After the sweet potatoes are soft, add the chorizo and cook with the sweet potatoes on the stove. Mix all together. Set aside.

While the sweet potatoes are cooking, make the avocado crema. Cut the poblano pepper and take the seeds out. Turn on the broiler on HIGH and cook the peppers side up until they are charred. Around 5 minutes under the broiler. Once they are done, quickly place in a bowl and cover with plastic wrap and let it cool for 15 minutes. 

While the peppers are cooling, make the salsa. Add the cooked beans (just heat up on the stove for a bit), corn, jalapeño, tomatoes, cilantro, green onion, lime and S&P. Mix together and set aside.

To finish the crema, throw an avocado in a blender or food processor with the yogurt, poblano pepper (remove burnt skin), hot sauce, limes, cumin and S&P. Mix in the blender until smooth.

Heat up the corn tortillas with cheese and you're ready to fill with chorizo, salsa and crema!