Sweet Potato and Longaniza Tacos

Prep Time
Cook Time
  • Ingredients & Instructions



  • 4

    Mission Organics Flour Tortillas
  • 1

    cup sweet potato, peeled and sliced
  • 2

    roma tomatoes, chopped
  • ¼

    cup onion
  • 1

    tsp garlic
  • 1

    tsp serrano chili
  • 2

    tsp cilantro
  • 2

    Tbsp organic vegetable broth
  • ¼

    tsp salt
  • 2

    tsp canola oil
  • 6

    oz Longaniza or chorizo
  • 4

    Tbsp red onion, chopped
  • ¼

    tsp ground cumin
  • 2

    tsp cotija cheese, crumbled


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  • Step 1

    Fill a non-stick skillet with 1” water, and place over medium high heat. Place sliced sweet potato in hot water and cook until fork tender about 2 to 4 minutes. Set aside.

  • Step 2

    To make red salsa: place tomatoes, onion, garlic, serrano, cilantro, stock and salt in blender. Blend until smooth. Heat up 2 teaspoon canola oil in non-stick sauce pan over medium high heat. Add salsa, cook for about 4 to 6 minutes or until tomato changes to a deeper red color.

  • Step 3

    Heat longaniza (or chorizo) over medium high heat in medium non-stick skillet. Cook for about 2 to 4 minutes or until meat is cooked; stirring frequently. Set aside. In same skillet, add red onions and sauté until softened, about 1 minute; stirring constantly. Add sweet potatoes and cumin, and stir until sweet potatoes are cooked through.

  • Step 4

    Warm tortillas for 10 to 15 seconds on each side on an ungreased pan

  • Step 5

    Assemble tacos by spooning sweet potato mixture onto the tortilla and topping with salsa roja and cotija cheese.

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