Sweet Potato, Corn and Chorizo Tacos



300 grams sweet potato
200 grams red kidney beans
60 grams baby spinach
20 grams coriander
6 El Cielo mixta corn tortilla
2 free range pork chorizo
2 tomatoes
1 red chilli
1 corn cobs
1 tbsp Greek yoghurt*
extra virgin olive oil*
salt and pepper*

*pantry item


Half cover sweet potato with cold water, bring to the boil and cook for about 5 minutes until tender.
Heat oil in a large, deep frying pan over a medium heat. Add chorizo. Cook, stirring, for about 2 to 4 minutes, or until browned. Add potato, beans, corn, tomatoes, coriander stems and chilli. Cook, stirring, for about 5 to 10 minutes, or until tomatoes are tender. Season.
Heat tortillas on a dry frying pan for 30 seconds per side, and wrap in a clean tea towel to keep warm.
Serve tortillas filled with spinach and chorizo mixture. Top with Greek yoghurt. Sprinkle with coriander leaves.

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