Warm tortillas packed with chorizo, sweet potatoes, fluffy eggs, and vibrant garnishes for a filling morning meal.
# Components:
→ Vegetables
01 - 2 medium sweet potatoes, peeled and diced (about 2 cups)
02 - 1 small red onion, diced
03 - 1 small jalapeño, seeded and finely chopped (optional)
04 - 1 avocado, sliced
05 - 1/4 cup fresh cilantro, chopped
06 - Lime wedges, for serving
→ Meats
07 - 7 ounces fresh chorizo sausage, casing removed
→ Eggs & Dairy
08 - 6 large eggs
09 - 1/4 cup milk
10 - 1/2 cup shredded cheddar or Monterey Jack cheese
11 - 2 tablespoons butter
→ Tortillas
12 - 8 small corn or flour tortillas
→ Spices & Pantry
13 - 2 tablespoons olive oil
14 - 1/2 teaspoon smoked paprika
15 - 1/2 teaspoon ground cumin
16 - Salt and pepper, to taste
# Method Steps:
01 - Preheat oven to 400°F. Spread diced sweet potatoes and red onion on a baking sheet. Drizzle with olive oil and sprinkle with smoked paprika, cumin, salt, and pepper. Roast for 20 to 25 minutes, stirring once, until vegetables are tender and golden brown.
02 - While vegetables roast, heat a large skillet over medium heat. Add chorizo sausage and cook, breaking the meat up with a spoon until fully browned, about 6 to 8 minutes. Transfer cooked chorizo to a plate and keep warm.
03 - In a mixing bowl, whisk eggs, milk, and a pinch of salt until thoroughly combined. Wipe out the skillet, melt butter over medium-low heat, then pour in the egg mixture. Gently scramble eggs until just set, then stir in shredded cheese to melt before removing from heat.
04 - Heat tortillas in a dry skillet or wrap in foil and warm in the oven until soft and pliable.
05 - Layer roasted sweet potatoes, cooked chorizo, and scrambled eggs on warm tortillas. Garnish each taco with chopped jalapeño, avocado slices, and fresh cilantro. Serve immediately with lime wedges on the side.
