Ingredients
Units
Scale
- 12 small corn or flour tortillas
- olive oil
- 2 cups grated cheddar cheese
- 1 lb ground chorizo (without casings)
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 large sweet potatoes, chopped to 1/2" cubes
- 2 tomatoes, diced (or 1 14-oz can of diced tomatoes with juice)
- 1 tsp smoked paprika
- 1/2 tsp oregano
- 1 tsp cumin
- 1 tsp salt
- 1 tsp pepper
- 1/2 cup water
- 1 cup corn kernels (frozen is fine)
- Toppings: avocado, cilantro, sour cream, salsa
Instructions
- Preheat the oven to 400 F.
- Lightly brush both sides of each tortilla with olive oil. Bake for 8-10 minutes, or until golden and crispy. Remove from the oven, sprinkle with a handful of cheese, and return to the oven for 3 minutes to melt cheese.
- While you’re baking all of the tortillas, heat a large skillet over medium heat.
- Add the chorizo, onion, and garlic. Cook until the meat is fully browned.
- Add the sweet potatoes, tomatoes, and all spices. Stir to fully incorporate, then cook for five minutes before adding the water.
- Cook, uncovered, until the water is fully absorbed/evaporated – 15-20 minutes. Add the corn and cook long enough to heat through (if adding cooked beans, add those now too).
- Top the crisped tortillas with the beef mixture, extra cheese, avocado, cilantro, sour cream, or other toppings as desired.