- 2 lbs. sweet potatoes, peeled and cut into bite-sized pieces
- 1 large red onion, sliced into thin wedges
- 8 oz. grape tomatoes
- 7-8 oz. chorizo sausage, cut into bite-sized pieces
- 3/4 teaspoon southwestern seasoning (I like Penzeys' offering)
- 2 T. olive oil
- 1 (15 oz.) can black beans, rinsed and drained
- 6 10-inch flour tortillas
Preheat the oven to 425 degrees F. Combine the sweet potatoes, red onion, grape tomatoes and chorizo in a 9x13-inch baking dish. Sprinkle with southwestern seasoning and olive oil and toss well to coat. Bake the vegetables for 30 minutes, stirring once halfway through.
Once the vegetables are roasted, add the rinsed and drained black beans and toss to combine.
Spoon about 2/3 cup of the mixture into the center of a warmed flour tortilla and carefully fold the edges in to make a pocket. Repeat with the remaining flour tortillas.
Brown the tortillas in a skillet over medium-high heat for 3-5 minutes per side. Serve immediately with salsa and sour cream.
- Yields: 4-6 servings
- Preparation Time: 1 hour
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