Brazilian Style Spiced Double Chorizo and Black Bean Tacos
with Green Chilli Soured Cream and Roasted Sweet Potato
- Milk
- Wheat
- Cereals containing gluten
- Celery
- Cereals containing gluten
- Milk
- Mustard
- Soya
- Sulphites
- Wheat
- Barley
- May contain traces of allergens
Warm and herby, our Brazilian style spice mix contains a heady blend of smoked paprika, chilli powder, basil, oregano and parsley. In this dish, we're using it to bring warmth to black bean tacos, then serving with a green chilli spiced soured cream inspired by the famous Brazilian aji verde.
Ingredients
1 unit(s)
Sweet Potato
1 sachet(s)
Brazilian Style Spice Mix
(May contain traces of: Celery, Cereals containing gluten, Milk, Mustard, Soya, Sulphites, Wheat, Barley)
1 unit(s)
Lime
1 unit(s)
Baby Gem Lettuce
(May contain traces of: Mustard, Celery)
75 grams
Soured Cream
(Contains: Milk May contain traces of: Milk)
30 grams
Green Chilli Paste
120 grams
Diced Chorizo
(Contains: Milk)
1 carton(s)
Black Beans
6 unit(s)
Plain Taco Tortillas
(Contains: Wheat, Cereals containing gluten)
Not included in your delivery
1 tsp
Sugar for the Dressing
½ tbsp
Olive Oil for the Dressing
1 tbsp
Honey
75 milliliter(s)
Water for the Beans
15 grams
Butter
Nutrition Values
Utensils
Cooking Steps
a) Preheat your oven to 220°C/200°C fan/gas mark 7. Chop the sweet potato into 1cm chunks (no need to peel).
b) Pop the sweet potato onto a large baking tray. Drizzle with oil, sprinkle over half the Brazillian style spice mix and season with salt and pepper.
c) Toss to coat. Spread out in a single layer. Use two baking trays if necessary.
d) When the oven is hot, roast on the top shelf until golden and tender, 18-20 mins. Turn halfway through.
a) Meanwhile, cut the lime into wedges.
b) Trim the baby gem, halve lengthways, then thinly slice.
c) In a large salad bowl, combine the sugar and olive oil for the dressing (see pantry for both amounts) with a good squeeze of lime. Season with salt and pepper and set aside for later.
d) In a small bowl, mix the soured cream and green chilli paste. Season with salt and pepper.
a) Heat a drizzle of oil in a large frying pan on medium-high heat.
b) Once hot, add the chorizo and fry until it starts to brown, 3-4 mins.
c) Meanwhile, drain and rinse the black beans in a sieve.
a) Add the beans and remaining Brazillian style spice mix to the chorizo and fry until fragrant, 1 min more.
b) Add the honey and water for the beans (see pantry for both amounts) and simmer, 3-4 mins.
c) Roughly mash a third of the beans with the back of a fork until lightly broken up and stir to thicken the sauce. Season with salt and pepper.
a) Once the sauce has thickened and the sweet potato has finished roasting, stir the butter (see pantry for amount) and sweet potato through the beans and chorizo until melted and combined, 1 min.
b) Squeeze in some lime and season with salt and pepper to taste.
c) Pop the tortillas (3 per person) into the oven to warm through, 1-2 mins.
d) Add the baby gem to the bowl with the lime dressing and toss to coat.
a) When everything's ready, share the tortillas between serving plates.
b) To make your tacos, top the tortillas with the dressed baby gem, chorizo beans and drizzle over the green chilli soured cream to finish. TIP: Tacos are best enjoyed eaten by hand - tuck in the end of the tortillas and get stuck in!
