This recipe is an extremely easy weeknight dinner option. It comes together in little time and few dishes, and is hearty and flavorful, and cooking it on the Traeger adds that blast of wood-fired flavor to these sweet potato and chorizo tacos.
The combination of tender roasted sweet potatoes and spicy chorizo is one that you see often on the internet. There is an amazing balance that is created when the spice meets the sweet, and lots of home chefs use those combined flavors in a variety of ways (soup, lasagna, etc). For this recipe, we took these strong and tasty flavors and made them into one of our favorite food groups– tacos! When you combine those tasty ingredients in amazing tortillas and add some sauce to bring it together, you’re going to have a great dinner that will become a repeat on your menu. With a few simple ingredients and about 30 minutes time, you’ll have a dinner everyone will love!
What’s Inside These Tacos
- Sweet potatoes
- Chorizo sausage
- Canned black beans
- Cumin, chile powder, salt and pepper
- Olive oil
- Crumbled Cotija cheese
- Guacamole (optional)
- Fresh flour tortillas (I like Caramelo the best)
This recipe for sweet potato and chorizo tacos can be easily adjusted with the ingredients that you have on hand. For example, if you have only regular potatoes, use those! Have a different kind of sausage to use? No problem. The same goes for the beans and toppings. But the idea is the same regardless of the ingredients, and you’re bound to have a tasty dinner in no time.
Prepping the Ingredients
The prep work for this recipe is fairly simple, but you’ll need about 10 minutes to prep the potatoes for this dish. We washed the sweet potatoes and then used a peeler to take off the skin from each spud. Then, using a big knife, we cut the potatoes into ½ inch cubes. Cutting to about this size ensures that they cook quickly and consistently, and also fit well into a tortilla for a taco.
Once the potatoes are cubed, toss them in a bowl with a splash of olive oil and then season them liberally. In this recipe, I used salt and pepper, ground cumin and chile powder. You can also use some cayenne powder to add a little spice (especially if you are not using spicy chorizo). Another tasty option is my Smoke Junkie seasoning collab with Spiceology. We then spread the potato cubes on a cookie sheet in a single layer for quick and easy roasting in the grill.
Why Cooking these Tacos on the Traeger Works
As with almost everything we cook, this dinner is perfectly made on the Traeger Grill. Not only is it fun– who doesn’t love cooking outdoors– but it is efficient and your dinner comes out with that little extra benefit of wood fired flavor.
Rather than using the oven, roast the sweet potatoes on a cookie sheet in the grill set to 350*. A Traeger Grill is a well-designed convection oven, and we have found that roasted vegetables like this come out particularly delicious when cooked in it.
Additionally, the chorizo sausage can be cooked on the grill, which makes for easy cleanup and no lingering chorizo smell in the house. You can cook the sausage in a couple different ways– either whole links on the grates or cookie sheet, or loose/crumbled sausage can be cooked in a cast iron skillet directly on the grill.
Once the sausage is cooked, the beans can also be heated up in the grill in a pan or grill-proof bowl. Or you can stir them into the cooked sausage and heat through.
And finally the tortillas can be heated up on the grill– they just need a few minutes in the heat once all the ingredients are ready to go! Doing all the cooking on the Traeger Grill is not only efficient and fast, but it keeps your kitchen clean and limits the mess and splatter from cooking sausage. Not to mention how delighted your dinner partners will be knowing the entire meal was cooked in your backyard!
- Preheat your Traeger Grill to 350*.
- Begin by washing, peeling and cubing the sweet potatoes. Wash the skins thoroughly and then remove the skin with a potato peeler. Cube the potatoes into ½ inch squares using a big heavy knife.
- Toss the potato cubes in a bowl with a splash of olive oil, salt, pepper and seasoning. Toss to coat and add more seasoning if necessary to be well-distributed.
- Pour the seasoned potatoes on a cookie sheet and spread into a single layer. Put the cookie sheet in the preheated grill and roast for 15 minutes.
- Once the potatoes are in the grill, start cooking the sausage. Whole links can be placed directly on the grill grates or on the cookie sheet next to the potatoes. Loose sausage should be cooked in a cast iron pan placed in the hottest part of your grill. Cook thoroughly and drain on paper towels if necessary.
- While things are cooking, crumble the Cotija cheese and make the guacamole if using.
- After 15 minutes of roasting, stir the potatoes and continue cooking for another 15 minutes.
- When 10 minutes remain, begin heating the black beans. They can be placed in the grill in a heat-proof dish (like a Pyrex bowl) or poured into the pan where you cooked the sausage.
- When 5 minutes remain, place the tortillas in the grill to heat through.
- Remove all the ingredients from the grill and assemble the tacos.
Related Recipe Ideas
Using the same kind of ingredients, you can make a variety of different dishes. We recently used just black beans and roasted sweet potatoes to fill enchiladas. Paired with lots of melty cheese and smothered in enchilada sauce, we baked the enchiladas in the Traeger for about 20 minutes until hot and bubbly.
You could also add a creamy sauce to the tacos, such as a cilantro ranch. For a sauce like this, combine equal parts mayonnaise and sour cream (about ¼ cup each) with a handful of cilantro leaves, ¼ of a fresh jalapeno roughly chopped, juice of ½ lime, salt, pepper and garlic powder in the bottle of a small blender. Blend until smooth and season to taste.
Check out the sauce featured in this recipe for inspiration and slather it on your sweet potato and chorizo tacos!
Products used in this cook:
Eat ‘Em Up!
These sweet potato and chorizo tacos are really versatile and delicious. By having three main ingredients in the tacos, it’s also possible for diners to customize them to their liking, using more potatoes and less chorizo, omitting the beans, etc. It really makes for a dinner that will suit everyone because tacos are a great way for every member of the family to make a meal just how they like it. As mentioned before, you can also change up the ingredients based on what you have in the house.
Regardless of what you decide to make, I cannot recommend my friend Ruben’s tortillas enough. He makes handmade tortillas out of Lawrence Kansas and ships them nationwide. You know Caramelo tortillas are amazing when they’re on the cover of BonAppetit magazine!
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Sweet Potato & Chorizo Tacos
- Traeger grill
- Lodge cast iron skillet
- Pyrex dish or grill proof pan
- Traeger butcher paper
- 2 Sweet potatoes
- 1/2 pound Chorizo sausage
- 1 can black beans
- Cumin, chile powder, salt and pepper to taste
- 3 tbsp Olive oil
- 1/2 cup Cotija cheese crumbled
- Guacamole optional
- 6-8 fresh flour tortillas, warmed I like Caramelo the best
- Preheat your Traeger Grill to 350F
- Begin by washing, peeling and cubing the sweet potatoes. Wash the skins thoroughly and then remove the skin with a potato peeler. Cube the potatoes into ½ inch squares using a big heavy knife
- Toss the potato cubes in a bowl with a splash of olive oil, salt, pepper and seasoning
- Pour the seasoned potatoes on a cookie sheet and spread into a single layer
- Put the cookie sheet in the preheated grill and roast for 15 minutes
- Once the potatoes are in the grill, cook the sausage
- While things are cooking, crumble the Cotija cheese and make the guacamole if using
- After 15 minutes of roasting, stir the potatoes and continue cooking for another 15 minutes
- When 10 minutes remain, begin heating the black beans. They can be placed in the grill in a heat-proof dish (like a Pyrex bowl) or poured into the pan where you cooked the sausage
- When 5 minutes remain, place the tortillas in the grill to heat through
- Remove all the ingredients from the grill and assemble the tacos