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

Tieghan, Half Baked Harvest
  • 40 minutes
  • Serves 4

INGREDIENTS

1 lb

Mexican chorizo, ground

1 cup

Black beans, cooked

1/3 cup

Cilantro, fresh

2

ears Corn

1 clove

Garlic

1 cup

Grape tomatoes

3

Green onions

1

Jalapeno

3

Lime

1

Poblano pepper

1

Sweet potato

2 tsp

Hot sauce

1

Kosher salt and pepper

1

Salt and pepper

1/2 tsp

Cumin

6

Corn or flour tortillas

4 oz

Cheddar cheese, sharp grated

1/4 cup

Greek yogurt

4 oz

Pepper jack cheese, grated

1

Avocado (skin and pit removed + chopped or sliced)