Mexican
Chorizo and Sweet Potato Breakfast Tacos
These Chorizo and Sweet Potato Breakfast Tacos are a flavorful twist on traditional Mexican breakfast. The combination of spicy chorizo, sweet roasted sweet potatoes, and fresh toppings wrapped in warm tortillas will kickstart your day with energy and taste.
Total Time45 minutes
Servings4
Difficulty
medium
Cost
Medium
Nutrition (per serving)
0
Calories
20
Protein
40
Carbs
24
Fat
8
Fiber
0g
Sodium
Ingredients
- 2 medium sweet potatoes, peeled and diced
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
- 8 ounces chorizo sausage, casings removed
- 4 large eggs
- 8 small corn tortillas
- 1 avocado, sliced
- 1/2 cup fresh cilantro, chopped
- 1/2 cup salsa (optional)
- Lime wedges for serving
Instructions
- 1Preheat the oven to 425°F (220°C).
- 2On a baking sheet, toss the diced sweet potatoes with olive oil, chili powder, cumin, salt, and pepper. Spread them out in a single layer and roast in the oven for about 20-25 minutes, or until tender and slightly caramelized, stirring halfway through.
- 3While the sweet potatoes are roasting, heat a skillet over medium heat. Add the chorizo and cook, breaking it into small pieces with a spatula, until browned and fully cooked, about 5-7 minutes. Remove from heat and set aside.
- 4In the same skillet, crack the eggs directly into the pan and scramble them over medium heat until fully cooked, about 3-5 minutes. Season with a little salt and pepper.
- 5Warm the corn tortillas in a dry skillet or wrap them in foil and heat in the oven for a few minutes until soft.
- 6Assemble the tacos by layering the roasted sweet potatoes, cooked chorizo, and scrambled eggs on each tortilla.
- 7Top with sliced avocado, chopped cilantro, and salsa if desired. Serve with lime wedges on the side.
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