Chorizo Sweet Potato Tostadas
Recipe: 
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 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 ½" cubes
  • 2 tomatoes, diced (or 1 14-oz can of diced tomatoes with juice)
  • 1 tsp smoked paprika
  • ½ tsp oregano
  • 1 tsp cumin
  • 1 tsp salt
  • 1 tsp pepper
  • ½ cup water
  • 1 cup corn kernels (frozen is fine)
  • Toppings: avocado, cilantro, sour cream, salsa
Instructions
  1. Preheat the oven to 400 F.
  2. 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.
  3. While you’re baking all of the tortillas, heat a large skillet over medium heat.
  4. Add the chorizo, onion, and garlic. Cook until the meat is fully browned.
  5. Add the sweet potatoes, tomatoes, and all spices. Stir to fully incorporate, then cook for five minutes before adding the water.
  6. 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).
  7. Top the crisped tortillas with the beef mixture, extra cheese, avocado, cilantro, sour cream, or other toppings as desired.
Recipe by The Kitchen Paper at http://c02.ddd.mwp.accessdomain.com/chorizo-sweet-potato-tostadas/