Traeger Grilled Sweet Potato & Chorizo Tacos
These weeknight tacos come together in under an hour and pack a punch of flavor and heartiness with just the right amount of spice!
Equipment
- Traeger grill
- Lodge cast iron skillet
- Pyrex dish or grill proof pan
- Traeger butcher paper
Ingredients
- 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
Instructions
- 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
Notes
This recipe 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.