I’m loving these one skillet meals not only because they’re so easy to make, but because they’re so easy to eat. Instead of filling my plate with a main dish and a couple of sides, This Chorizo Sweet Potato Skillet has everything I need in one bowl. Carbs, fiber, protein, vegetables, and CHEESE. Ha, just kidding about needing the cheese (not kidding).
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Anyway. Since making my Chorizo & Sweet Potato Enchiladas over three years ago, I’ve been in love with the sweet and spicy combo of chorizo and sweet potatoes. Spicy Mexican Chorizo and the subtle sweetness of sweet potatoes go so incredibly well together and I just can’t get enough of it. So, for this skillet meal I paired up the famous flavor duo and cooked them together with rice, black beans, and salsa (the same method used for the Southwest Chicken Skillet). I don’t know if there’s an easier way to pack in so much flavor with so little effort.
And, BONUS, this one freezes super duper well, so it’s a great candidate for stocking your freezer with ready to reheat meals!
Chorizo Sweet Potato Skillet
Servings 6Ingredients
- 1 Tbsp olive oil ($0.13)
- 1 sweet potato (1 lb.) ($1.50)
- 1/2 lb. Mexican chorizo ($2.75)
- 1 15oz. can black beans ($0.59)
- 1 cup uncooked long grain white rice ($0.33)
- 1 cup salsa (red or green) ($0.46)
- 1.75 cup chicken broth ($0.23)
- 1 cup shredded cheese ($0.90)
- 2-3 green onions, sliced ($0.20)
Instructions
- Peel and dice the sweet potato into 1/2 to 3/4 inch cubes (size matters, make them small). Sauté the sweet potato cubes in a large skillet with olive oil over medium heat for about 5 minutes, or until the sweet potatoes have softened about half way through (they’ll cook more later).
- Add the chorizo to the skillet (squeeze it out of its casing if it came in links) with the sweet potatoes. Sauté the chorizo and sweet potatoes together, breaking the chorizo up into small pieces as it browns.
- Once the chorizo is fully browned, pour off any excess grease if needed. Rinse and drain the black beans. Add the beans, salsa, and uncooked rice to the skillet. Stir them into the sweet potatoes and chorizo until everything is well combined.
- Add the chicken broth, stir briefly, then place a lid on the skillet. Allow the contents of the skillet to come up to a boil, then turn the heat down to low. Let the skillet simmer on low for 30 minutes. Make sure it is simmering the whole time (you should be able to hear it quietly simmer away). If it is not, turn the heat up slightly.
- After 30 minutes the rice should be tender and have absorbed all of the liquid. Turn off the heat, fluff the mixture, sprinkle the cheese on top, then return the lid to trap the residual heat and help the cheese melt. Slice the green onions while the cheese is melting, then sprinkle them on top and serve.
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Notes
Nutrition
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How to Make Chorizo Sweet Potato Skillet – Step by Step Photos
First, peel and cut the sweet potato into 1/2-3/4 inch cubes. The easiest way to do this is to first peel the sweet potato, cut the sweet potato into rounds, then cut the rounds into cubes. If a few of your rounds are about the same size, you can stack them before cutting them crosswise into cubes. Making the cubes too big will prevent them from cooking through completely, so make sure not to go any larger than about 3/4 inch.
Sauté the sweet potato cubes in a large skillet with 1 Tbsp olive oil over medium heat for about five minutes. You want them to cook about half way through at this point. You’ll notice that they turn a little bit darker and slightly translucent as they begin to soften.
This is the type of chorizo I use. I only used 1/2 lb. for the entire recipe! Johnsonville is a large national brand and is available in most major super markets. It’s basically just pork sausage seasoned with Mexican spices. If buying another brand, make sure to check the ingredients and package well because not all chorizo is created equal (I bought some in a “tube” once and it was VERY fatty and not very pleasant). If your chorizo comes in links, simply squeeze the ground meat out of the casing.
Add the chorizo to the skillet and continue to sauté until the chorizo is fully browned. If your chorizo has let off a lot of grease, you may want to drain it from the skillet at this point (mine did not).
Next add one cup of your favorite salsa, one 15-oz. can of black beans (rinsed and drained), and one cup uncooked long grain white rice. You can use either green or red salsa, they both work great! Now stir these all together with the chorizo and sweet potatoes until everything is evenly mixed.
Lastly, add 1.75 cups of chicken broth to the skillet. Give it a quick stir.
Place the lid on the skillet and allow it to come up to a boil. Once it reaches a boil, turn the heat down to low and let it simmer, with the lid on, for 30 minutes. Make sure you can hear it simmering the whole time. Every range will have its “sweet spot” heat setting where the skillet will be simmering, but not so hot that the bottom scorches. Mine is just slightly above the low setting. Using a thick, heavy skillet will help it to cook thoroughly and evenly, too. (This is what it looks like AFTER simmering.) After 30 minutes, the rice should be tender and all of the liquid absorbed. If it isn’t, cover it back up and let it go for another 5-10 minutes. Like I said, every skillet/range is different. If the heat was set too low, it will take just a bit longer. If it was too high, it may be sticking to the bottom of the skillet.
Once the rice is tender and has absorbed all the liquid, turn off the heat and fluff it up with a fork to mix the ingredients back together.
Sprinkle the shredded cheese on top, then cover it back up with the lid. This will trap the residual heat and melt the cheese.
Slice the green onions while the cheese is melting, then sprinkle them on top.
Boxed skillet meals ain’t got nuthin’ on this Chorizo Sweet Potato Skillet!
Oh man, I already want to make a second batch!
I’ve made this several times over the the years, and I always forget use Jasimine minute rice. Everything is okay, just some taco seasoning, and a little more chicken broth, and it’s great!
I knew I was going to love this recipe. I had red bean on hand instead of black, but otherwise follow the recipe as written. This is a keeper for sure.
My rice started to burn 5 minutes in despite adding double the correct liquid. Not sure why. I used basmati rice.
I’m on a low carb diet, can anyone recommend a substitute for the white rice?
Aside from the rice, this is still a pretty high carb dish as the sweet potatoes and black beans both have quite a bit of carbohydrates as well. But if you like, you could omit the broth and rice and just serve the chorizo sweet potato portion over cauliflower rice.
This is so good! I made a few tweaks based on my family’s preferences: I doubled the recipe and used 12 ounces (total) of soy chorizo (from Trader Joe’s) because we have two vegetarians in the household. I also roasted the sweet potatoes in the oven, with a bit of olive oil, salt and pepper, and folded those in with the cheese and green onions at the end, though after freezing, thawing and microwaving it, I’m not sure that made much of a difference. I made it primarily as a hearty lunch, so froze it down into portions (about 1 1/2 cups is a huge portion).
My wife & I have made this several times…absolutely love it. Can anybody tell me what the serving size is? It only says the entire recipe makes 6 servings but I’d really like to know what that comes to by cup size.
I have been making this frequently for several years now. I love sweet potatoes and black beans, and this is the perfect marriage.
Over the years I’ve made it I have tailored it to our family’s tastes and the availability of ingredients.
I can rarely find chorizo without going out of the way so I started making Minimalist Baker’s tofu chorizo. Instead of cooking it first, I make the tofu chorizo on the side, and I mix up some extra of the dried seasoning blend to toast the rice in. Delicious and a great plant-based option!
Over time I’ve also left off the cheese and instead served the dish with a side of sour cream, as a taste preference.
Overall, love it. Another Budget Bytes staple recipe for me!
SO delicious, my husband was obsessed! So easy to make, and as a sweet potato lover, I loved this! A perfect, hearty winter dinner.
my new obsession- delicious and super easy to make
this recipe was OK, i used fake litelife meat instead of soy chorizo and i found that it was good but after 2 days I didn’t want to eat it anymore
I come back to this every year in the cold months! My skill as a cook has greatly improved through my twenties and I feel more confident changing up recipes, but today as I made this one I didn’t want to change a thing. Quick tip: use a quality salsa (nothing slimy, blegh). Mine is a chunky, locally-made red. Easy, filling, delish.
I love this recipe and I really want to make it tonight, but I only have gold potatoes at home and it’s raining out and I really don’t have it in me to shop. Has anyone ever tried this with regular potatoes?
I really wanted to like this! But it was really bland for us, it was hard to finish. I did have to use green enchilada sauce because the store was out of green salsa – I’m guessing the type of salsa used makes a huge difference, and/or maybe adding taco seasoning or a full pound of chorizo would help.
IMHO, it’s highly unfair of you to provide a low rating for a recipe, if YOU’VE made substitutions to the recipe as written. By doing so, you unjustly lower the overall recipe rating.
Does soyrizo work well?
I haven’t tried that in this recipe, but if you do please let us know how it turns out!
This is SOOOOO tasty! I love it and it’s that kind of comfort food gramma would make! Thank you for sharing! Does it freeze well?
Yes, this one should freeze very well. :)
Anyone make this in the instant pot? Time/suggestions? I think I’m going to try it!
How would this be with ground beef?
The chorizo lends quite a bit of flavor, but as long as you seasoned your beef well, I think it would make a great sub. xoxo -Monti
This is a favourite in our house! We use Spanish chorizo instead of Mexican because that’s all we can get here and just slice it into pieces the same size as the sweet potato. So delicious and so simple!
Probably my favorite recipe on your site!! Love it with green salsa, it’s fantastic! My partner and I like to sprinkle cotija on top, it’s so good :)
I use tomato sauce instead of the salsa and it’s delicious!
My wife and I have been making this dish for years now. It’s simple, well balanced, tastes great, and the leftovers keep well. We sub out the chorizo for hot pork sausage which is just a little easier to find in a southern grocery store. It’s also great topped with green hot sauce or avocado, eaten with tortilla chips, or if you want to spruce up the leftovers a bit, fried hard in a cast iron pan and topped with a runny fried egg. Awesome recipe!
This recipe has been one of our staple meal prep recipes for years now. I use prechopped sweet potato to save on time. Can’t find chorizo easily here, so mild Italian sausage works well. Thanks Beth!
I have everything except the salsa. Is there a substitute or can I just leave it out?
Hi Pam, you definitely shouldn’t skip a substitute as you need the liquid in the salsa to help cook the rice. Try subbing with an equal amount of diced tomato (fresh or canned) and add a few chili flakes to taste. Happy cooking! XOXO -Monti
:Hello,
Can you please clarify if it is a quantity of one 3/4 cup of broth? Or is it 1-3/4 cup?
If it is the latter, it would be helpful to have you add the “-” to your recipe to make sure there is no confusion. My wife and I are arguing which quantity is correct.
Thank you
It’s 1.75 cups :)
Hi there! This sounds so good! I was wondering if you rinse the uncooked rice, or just leave it unrinsed. Thanks in advance!
You can do it either way, just make sure all of the water is drained away if rinsed!
Hi! Would brown rice work for this recipe in place of white rice?
No, unfortunately brown rice is not well suited for this recipe because it requires more liquid and a much longer cooking time, so the whole recipe would need to be reformulated.
This was great! I tripled the recipe (because that’s how I cook…haha) and used yellow rice because we have a ton of it in the pantry, and it was still delicious…even though I started to worry as it was cooking that I’d gotten the proportion of liquid wrong when I subbed the rice. This was filling, satisfying, and a great low-meat recipe to add to our repertoire. (We’re trying to eat less meat for environmental reasons.) Thanks, Beth!
I happened to have all the ingredients for this in my house and decided to make for dinner today. I doubled the recipe so I could have leftovers and added 1 can of corn. We also decided on green salsa instead of red. This is SO DELICIOUS!! Thank you again!
I made this with spicy Italian sausage because my grocery store did not have chorizo. I also used my favorite “campfire” salsa which has a smoky taste. The combination of smoke, sweet from the sweet potato, and spice from the sausage was really good! I also like that there’s not much chopping/prep work involved. This recipe relies on the sausage/salsa/broth for all its seasoning so be aware you may want to add a pinch of salt if you’re using milder-flavored versions of those ingredients.
This is easily in both my husband and my top 5 favorite meals ever! It never fails to impress!
Could you use meatless chorizo with this?
That would probably work well. :)
This dish is delicious! The next time I make it, I might double the chorizo for my meat-eater husband.
This recipe was so easy and delcious! It was instantly added to our rotation of meals! And dishes were a breeze 🙌😁
I’ve been making this recipe every 1-2 months for the last several years because I love it so much. I make it with Trader Joe’s Soyrizo and I also sautee kale in with it before adding the beans and rice. It’s so easy to make, is one-pot, feels pretty healthy, and is really delicious. Even though I’ve made it probably over 50 times at this point (lol), my boyfriend and I still look forward to it!
I was worried that 30 min would be too long for jasmine rice, but it was perfect. I used a dutch oven. Queso quesadilla was awesome in this.
I absolutely love this with soy chorizo and veggie broth in place of the meat products!! Cheesy goodness!
When you used soy chorizo when did you add it? Right at the same point as the regular recipe? I’m worried the soy chorizo will get rubbery if cooked for as long as the rice cooks.
I made mine with soy chorizo as well and I add it at the same step as in the original recipe. I’ve made it twice and it’s come out great both times!
This is a really good meal for the weekday, comes together very fast! I think it’s a little underwhelming in flavor, I added hot sauce at the end, which helped substantially. I wonder, though, if I had put in a more “flavorful” salsa, I would have gotten better results (probably).
This most recent time, I made it with cubed butternut squash because that’s what we had- was an excellent substitution for the sweet potato! Overall, definitely recommend this recipe and will make it again :)
Has anyone tried with quinoa? I’m just out of rice but I have everything else!!
Yes, that is the only way I make this. I just swap out the word rice with quinoa. I use the amounts for everything as listed in the directions.
This was seriously one of the best meals I’d made in a long time! I doubled it and adapted slightly to make in the Instant Pot and it couldn’t have been easier. Leftovers with a fried egg on top were even better! THANK YOU!
Could you share your Instant Pot adaptation?
I’d love the IP adaptation too! This is a family favorite and I’d love to try it in our Instant Pot.
Oh man, not sure what I am doing wrong but I have had to at least double the liquid to cook the rice, and it is still crunchy. The flavors are delicious as usual for every recipe I make from here. I usually struggle with rice, so I am sure this is user error, but I am disappointed this isn’t working out for me.
Are you keeping a lid on your pot? Do you see moisture evaporating? The recipe instructs you to keep a lid on the pot while doing the 30 minute cooking. If you see moisture evaporating you may need to turn down the heat a little more so it’s simmering but not boiling/evaporating. I hope this helps.
You have to try this one! It is SO GOOD. I have never bought chorizo before this and plan to work this into our weekly meals now. It complements the sweet potato perfectly. We had some leftovers, so the next morning I reheated them for brunch with diced avocado and fried egg on top. Amazing. Thank you for this recipe!!
I make this one a lot, it’s one of my favorites on the website!
Yum! I enjoyed cooking this dish. Easy to prepare as the sweet potato is the only ingredient to chop. Smelled good while cooking too. I think the salsa that I used was on the spicy side, but I served the dish with a side of sour cream which was really good. Like others have mentioned I think this would make great burrito filling.
With isolation grocery delivery I ended up with a white sweet potato and spicy Italian sausage and it turned out great! I’d never had a white sweet potato before but they’re quite lovely! I used a fairly mild green salsa so it didn’t clash at all with the sausage.
Another winner!! I’ve made it several times now and have modified it all times using turkey sausage, ground turkey or ground vege ‘meat’ for my vegan since I have obe child who doesn’t eat red meat or pork and one vegan. I just add a good dose of a chorizo seasoning blend I found online – made up a jar and grab it for this recipe – and adjust by taste. This makes a great burrito filling too and to be extra yummy add sour cream, cilantro and/or avacado.
Love the recipe. I used purple sweet potato and it was amazing.
In terms of reheating, how long do you put it in the microwave for?
It depends a lot on your microwave, but I’d start with one minute and go from there!
Yum! Great base recipe. I use the soyrizo from Trader Joe’s, and to reduce carbs I do not add rice. As a result, I add less broth, probably around a cup.
I just made this last night. This would make a freakin’ bomb burrito filling, especially with some cilantro thrown in. I think I’m going to make this again, put it in some burritos and freeze them for later!
I’ve done that and it is fabulous burrito filling! Added sour cream, cilantro and avacado for the ultimate!
Has anyone attempted this with long-grain brown rice? Is it possible to adjust the broth amount and simmer time without over-cooking the rest of the ingredients?
I made this with brown rice. I started it in a separate pan with the broth and cooked it for 20 minutes on its own and then added it to the rest of the ingredients in the skillet. It was great. The timing was perfect to do it this way.
Thank you. I want to make this with brown rice. Glad to know how to do it
So fast, simple and good! A household staple–and favorite– here. (My husband and I eat about 2 servings each. My toddler eats a little too, though it’s spicy.)
This is my new most favorite quick dinner! I’ve made it several times and love it. In fact I just made it again tonight!
It’s made with ingredients I usually have on hand, and the leftovers make great work lunches. I like to add frozen corn kernels and diced bell peppers when I have them.
My husband and I have to watch our sodium intake, so I use unsalted chicken broth and reduced sodium black beans, which I rinse after draining.
Thanks for a delicious, easy recipe!
Love to hear this Laura! Thank you for sharing!
I don’t have salsa. Can I leave it out or is it necessary for moisture?
It helps with flavor and moisture yes, but you can certainly try it without!
I have made this many times, and it never fails to please! It’s full of flavor and makes great leftovers. Thank you Beth!!
Anyone have any ideas on how to convert this for a slow cooker/crockpot? I am thinking of how to bring it to a work potluck… Maybe if I brown the chorizo and cook the sweet potato a little first, then add everything to the slow cooker? I don’t know how long the rice might take to cook that way, though… Any suggestions?
Hi Corrin! Thanks for the kind words. Unfortunately, I’m not sure how the slow cooker would work, really. It’s tricky business getting that rice to cook just right and I’m not sure if it would work the same in a slow cooker.
I also love this recipe! I recently adapted it to a slow cooker and want to share my experience. Overall, my approach adds a little more liquid than the original recipe, and adds the rice at the very end of the slow cook.
First, a few major differences to note:
1. Chorizo is only sold as smoked, fully cooked links in my grocery store. I just take it out of the package, cut it into small pieces and use that.
2. For the crockpot I doubled the recipe so the quantities below reflect this.
Crockpot steps I followed:
1. Add 2 lbs cubed sweet potato, 1 lb smoked chorizo, 2 15oz cans of black beans, 32oz salsa, and 2 14.5oz cans of chicken broth to crockpot. Stir.
2. Heat on LOW for 5 hours.
3. Add 2.5 cups of uncooked jasmine rice.
4. Heat on HIGH for 30 min.
This turned out amazing! I am kind of sceptical of one pot meals, but I was blown away by how easy and delicious this was. The only substitution I had to make was the stores where I live don’t seem to sell ground Mexican chorizo as shown in the recipe, so instead I used regular ground pork and threw in some Mexican spices in a chorizo recipe I found online. Worked great!
Happy to hear it Alexis! Sometimes I can’t find it ground, but I but the sausages and just remove it from the casing.
This was fantastic! My picky 14-year-old daughter that doesn’t eat beans gobbled every bite right up. It was super easy to make and very tasty. I used a medium heat salsa verde, the whole pound of chorizo, and added some sour cream when serving. I will definitely make this again.
This was really easy to put together and it tasted great. I can’t eat beans so I replaced them with tempeh and it was delicious. I used chorizo but I’m not sure we mean the same thing by it – here in Quebec it’s pretty expensive and it can’t really “brown” – it’s not like sausage. But it sure is tasty :) Will try the recipe again with a more sausage-like meat!
Oh that’s good to know about tempeh!
We loved this! I doubled the recipe so we could Cook Once, Eat Twice. It’s great reheated for another meal, or as a filling in a flour tortilla with avocado slices, a dab of sour cream, and diced tomato. Thanks for the recipe!
Great idea Nell!
It looks great, but it is VERY bland.
Has anyone made this with brown rice? Is that possible with added liquid/time?
It will definitely take more liquid and a longer cook time, but unfortunately I don’t know exactly how much or how long without doing some testing. Keep in mind that the longer cook time might cause the other ingredients to over cook.
Could I use cauliflower rice instead or would that cook weird? Thank you!
Unfortunately it wouldn’t work the same. :( Cauli rice release liquid as it cooks, whereas regular rice absorbs liquid (a LOT of liquid), so you’d have a major texture difference there. And if you tried to eliminate the broth to compensate, then you’d be eliminating a lot of flavor as well.
Made this yesterday following recipe exactly and it was outstanding! Hubs loved it and it’s a hearty meal. Thank you for your wonderful recipes. This is a keeper!
Made this tonight using trader joes vegan chorizo, veggie broth, and veggie cheese! Turned out great!
This. Was. AMAZING! I ate more than I should have for dinner and took it with me to work multiple days the same week for lunch and couldn’t get enough. This is definitely going into my regular rotation!
This was delicious and super easy! It’s basically a one-pot burrito bowl – I added shredded lettuce and sour cream to serve. I couldn’t find chorizo that wasn’t in a tube (and I don’t like the tube kind) so I used ground beef and added taco seasoning – my own mix since I had all the components. I think the salsa you use for this matters a lot, so choose one that you know you like. I used a smoky chipotle salsa and it was delicious.
Super yummy. Could easily see this being made vegetarian by omitting chorizo and adding a chopped chipotle in adobo sauce.
Budget bytes saves the day again! This is hands down our favorite quick, delicious weeknight meal!
I was wondering if you’d consider adding nutrition facts for the calorie counters among us?
I’m sorry, I don’t have a reliable source for the nutrition information. The calculators and databases that most sites use are rough estimates at best, and can be grossly inaccurate at worst, so I don’t feel comfortable posting numbers that I can’t verify.
Delicious, will make again! I used spicy Italian sausage since I couldn’t find chorizo, and used the whole jar of salsa. My rice also needed a bit more water than the recipe called for. Yumm, looking forward to the leftovers.
did a variation of this and it was wonderful, deglazed the yam/chorizo fry with some white wine as it started to stick, and had no salsa so just chopped up some garden tomatoes and threw in a jalapeno. It’s tasty on its own, cheese is frosting on the cake. Quick and easy. thx
Delicious! Tried this for the first time last week and I cannot get enough of it. Some of my rice seemed ‘crunchy’ – I’m unsure if that’s overcooked or under-cooked. Any input on what this might have been and how to correct it? I would definitely make this again if I could figure out the crunchy rice issue.
It sounds like some of it was undercooked. Usually that is due to uneven heating, which can be a symptom of poor quality cookware that doesn’t conduct heat well. So try to use cookware that has a nice thick bottom that will radiate heat evenly. OR, you can try cooking a tad bit longer to see if those last few grains absorb the residual moisture and soften up. Also, try letting it sit with the heat off for a bit after it cooks. Sometimes that helps the steam absorb more into the rice and it kind of “finishes” cooking as it sits with the heat off.
Chorizo is hard to find in my area and what I can find, itsn’t all that great. I had some in the freezer that I used for this but I’m thinking next time I’ll try some ground turkey or beef with taco seasoning and see how that goes. I topped it with avocado, diced tomatoes, shredded lettuce, sour cream and had tortilla chips on the side and it was pretty delicious even with the mediocre chorizo! Can’t wait to try it again with some tweaking, it was quick and easy to make and even my Mr. Picky Pants enjoyed it. I’m also thinking corn stirred in at the end would be good.
I made this tonight using chicken chorizo from Sprouts, and it turned out to be amazing! The only change I made was leaving out the cheese because I’m sadly lactose intolerant. And of course I added hot sauce :)
I was very impressed with the flavor in this recipe! The one-pot meal concept had me a little skeptical, but everything turned out great. Beth, you never let me down! The rice was fully cooked, the black beans and sweet potatoes held together, and most importantly all the ingredients taste great together! I love the idea of using the flavors that are already in the chorizo and the salsa to spice up the meal, instead of having to add a bunch of different ingredients.
Do you cook all the way through and then portion to freeze? Or do you cut the cooking time first go around? And do you reheat from frozen?
I cook it completely, then divide it into single portions, chill it in the refrigerator, then transfer to the freezer once chilled. :) I just use the microwave to reheat from frozen.
Added half an onion with chorizo and topped with cilantro instead of green onion. Very good, filling, and inexpensive!
This is definitely one of my favorite recipes of yours. The flavors are awesome. Thank you!
I normally don’t like sweet potatoes, but this is a new favorite dish! So yummy and filling. It’s good with or without cheese, but my favorite way to eat it is with a fried egg on top. That runny yolk richens and heightens all of the flavors. I could eat this for every meal.
This recipe works really well for weekly meal prep with one tweak: don’t do the last step with the cheese in the skillet. Portion it into your lunch containers and then sprinkle the cheese on.
I agree! I love this type of dish for meal prep. :)
This is a super tasty and quick weeknight meal. I, too, thought the salsa verde paired well with the sweet potato. I overcooked the sweet potatoes though, so this rice bowl did not have much texture. I can work on that next time though. This one-pot, rice bowl is a keeper!
I made this twice last week I liked it so much the first time! We didn’t have any chorizo on hand so I used ground beef and some chipotle powder and taco seasoning instead. I used diced tomatoes since we had those on hand (and I don’t like the jalepenos that are in all salsa). After eating it the first time, it definitely needed some ompf, IMO. The second time I added paprika and garlic and cooked the sweet potatoes with a diced onion, which helped. I like more spice in my meals than most, so others mileage may vary. We are making it again tomorrow, but subbing in corn and another can of beans for the meat.
Sounds like you omitted the two sources of flavor- salsa and chorizo…
Fantastic! I did use brown rice. I picked out a slightly underripe sweet potato, and cut it a little bigger (one inch or so). I probably used 1/4 cup more water too. Potatoes were firm and rice was done. The only thing I’d do differently if using brown rice again would be to add the beans in halfway. Good one skillet meal!
Yum!! I used veggie broth because that’s what I had in my cabinet and added an onion, a couple cloves of garlic, and red bell pepper (which I threw in just before I put the cover on so that it wouldn’t cook so long that it would fall apart). I think this all comes down to how good your ingredients are because it your chorizo, salsa, and/or broth aren’t well seasoned, you’re not going to get a good meal. All I needed was some salt and pepper and it was delicious and filling! I eat slightly bigger servings [than I probably should], so it’ll be 5 servings for me to look forward to!
One of my favorite easy dinners! If I don’t have chorizo on hand I’ll just add in other vegetables like peppers, corn, and zucchini for a delicious vegetarian meal.
This was SO good. So easy too.
The only tiny change I made was to add salt and pepper to the final result (It needed it IMO)
Excited to eat this again.
The flavors in this looked good but I’m trying to cut down the amount of meat I’m eating. I made this, but subbed the chorizo sausage for a chorizo blend of spices and an extra can of beans. Super delicious and satisfying.
Made this for the first time using a harissa olive oil, the salsa verde, & arroz bomba. Absolutely wonderful! Thank you for sharing this recipe.
All I can find at my local grocery store is Cacique Pork Chorizo in a tube. I am wondering if this is the “tube” chorizo you mention? Should I try it anyway or will I be really disappointed?
Thanks!
I’m not sure if that’s the same brand of “tube” chorizo I had or not, but I do know that Johnsonville chorizo is great!
I’ve used that tube before
You’ll be disappointed
Ton of grease and meat pretty much melts away
I’ve made this dish at least a couple dozen times it’s best with chorizo but I’ve used Italian sausage plenty of times and it still delicious
I’d avoid cacique
I second this. I’m making this dish right now using cacique and it doesn’t look right, and is fairly greasy. Will try this again with another brand.
this is SO good! I made it for dinner 3 nights ago, and I’m still thinking about it!
This is a great recipe. I’ve made it many times and it’s always a favorite. I’m vegetarian, so using Trader Joe’s “Soyrizo” is the only change I make. It’s simple and hearty and I’d recommend it to anyone!
Thanks, Megan. I’m a vegetarian as well and have one of TJ’s Soyrizo on hand, so I thought I would try it out. Glad to know that you recommend it!
This turned out delicious! I subbed quinoa for the rice and used red salsa since it’s what I had already. This was my first time using chorizo for anything and it added a lot of good flavour. Will definitely make again!
I’ve made this recipe PLENTY of times now. I like using Pace Peach Mango salsa. Keeps that whole spicy/sweet thing going. Delicious.
This recipe is delicious! I had to make it quickly between getting home from work, and my sons soccer game. I cut down the time by microwaving the cubed sweet potato for five minutes before adding it to the skillet, and cooking the rice in the chicken broth separately while everything else was cooking in the skillet. Then I added the rice to the other ingredients and finished off with the cheese.
This Recipe is absolutely amazing…it is a regular in my kitchen for sure. Have tried it with quinoa as well and it was also delicious!
I love how simple and quick this meal was. Usually even the simplest prep takes me longer than most people (like chopping onions or any other vegetable). I love that the sweet potato prep was really the only thing I had to do and it is always easier to peel and chop than a regular potato. This was my first time making/eating chorizo and it was so very delicious. My grocery store had johnsonville chorizo but luckily for me it was packaged like ground beef so I didn’t have to worry about the hastle of messing with the casing. Such a great combination of flavors. I will definitely be making this again!
This has become one of my husband’s favorite meals. This morning, we each had a half serving with a poached egg, some avocado and little hot sauce on top – so good!
On the stove now!! I love having meals full of protein with left overs for the week!
AMAZING and EASY! What a combo! I am vegetarian and used the veggie chorizo from Trader Joe’s…tasted awesome! Would highly recommend this 1 pot meal! Next time I am going to add some roasted corn. Thanks for another amazing recipe!!!
Just wanted to let you know I made this last night, substituting the chorizo with leftover spicy pulled pork from your other recipe and it absolutely kicks ass. Easy to make, easy to store, super cheap.
10/10 would recommend.
If I wanted to use poblano peppers instead of salsa verde how much do you think I would need?
I don’t think you can do a clean swap with that because you’ll be missing a lot of the liquid from the salsa, as well as some of the other flavors that are in the salsa.
Made this tonight with brown rice. I probably undercooked the rices a bit but everything was excellent.
Made this last night, but substituted Mexican Queso Fresco for the Cheddar cheese (TRY THIS, QUESO FRESCO IS SO GOOD) and added some fresh jalapeno on top because I have an unhealthy heat addiction. I also added some garden tomatoes with the salsa/rice/beans.
For dinner last night…it was good but not my favorite dish–honestly I’d give it a 3.5/5. Maybe its better with da cheddar. But it almost felt like all of the flavors were clashing too much and I couldn’t taste the complexity… BUT–
After letting it sit in the fridge overnight the flavors really mellowed and came together. Definitely a 5/5. I love the sweetness of the potatoes with the spicy, hearty sausage. Gonna try it like a hash with fried egg for breakfast sometime soon.
meant to rate this 5/5…
This recipe is a staple for me and my boyfriend! We’ve made it four times now, both for ourselves and for guests. Very easy and delicious!
My son made this for me and it was soooo good! Now I am going to make it for my husband and myself. :)
Hello! I’ve been loving your recipes!! I want to try this, my husband loves chorizo. But we aren’t fans of black beans…do you think this would taste fine with a different bean? Like pintos? Or cannelini?
Thanks!
Hmm, you definitely want to go with a firm bean so they don’t turn to mush (that’s one of the great aspects of the black bean, that and the bold color). Even though kidney beans aren’t really southwest style, I almost think they would work here. Or you can just leave the beans out.
Oh, thanks! I hadn’t thought of the pintos getting mushy…I think I will try it without the beans. Thanks for answering!
Just made this using homemade chorizo which I had leftover from making the chorizo and sweet potato enchiladas. Was going to make those again but thought I’d try this recipe. Almost forgot to add the cheese! I’d already portioned into bowls to put in the freezer when I remembered so just stuck cheese on top, should melt down great when reheated. This was really yummy and filling. I added the leftover poblano pepper I had as well, it worked in the enchiladas so figured it would go well with this. Already had cooked white rice so I added that at the end and reduced the chicken broth.
If you can’t find premade chorizo sausage just buy ground pork, I used lean ground pork, go online and find a chorizo recipe. Since you don’t need the casings for this recipe it’s super simple, you just have to put the chorizo in the fridge to meld flavours for at least 12 hours or overnight.
I made this over the weekend for my work lunches this week… It was as good (if not slightly better) than the regular southwest chicken skillet!
Like most people, I did make a couple of minor alterations: started with cooking the chorizo first, so I didn’t use any oil on the sweet potatoes. I wasn’t worried, because I knew I was going to use brown rice anyway, so the simmering time would be closer to an hour. My sweet potatoes were pretty much completely broken down by the time it was done (which gave it a silky, risotto-esque texture). I left off the cheese, and topped with sour cream, diced bbq grilled chicken (wanted more meat), and a couple of small grilled sweet peppers.
It was spicier than I’m used to eating, but so so good.
Definitely going to use the other half lb of chorizo to make it again soon.
This was soooo good. I’ve known about your site for a couple of years now, but just recently I have been trying more and more of your recipes. If I am going to cook/eat at home I MUST have a ton of flavor and variety. You knock it out of the park every time!
Um HUGE HIT! Super easy and super yummy. Thanks for this, and all of your other amazing recipes. I can’t wait to get down on this for lunch leftovers today!
Hi Beth,
On the account of not finding chorizo at my local store and not wanting going to the expensive store, I opted for using the shredded chicken I had left over in the freezer. But I’m not sure how long to sauté the sweet potato. You mention 5 minutes but with the chorizo added, the time increases. Should 10 minutes instead of 5 be enough before I add the chicken/beans/rice/salsa?
I’ve been making your southwest skillet, so I decided to try this and see how the sweet potatoes add to the flavour. Thank You.
I think it will definitely depend on how small the sweet potatoes are cut. Just keep an eye on it and move to the next step when the sweet potatoes start to get tender. They’ll also turn a slightly darker and almost translucent in color (instead of that opaque orange color).
I just made this and it was awesome! I’m in australia and couldn’t find the same chorizo you used, but it still tasted good. I ended up putting it in the oven to finish off because I couldn’t get the sweet potatoes to cook but it still came out really yummy (and slightly crispy around the edges, yum!!) – I think next time I will try it with pork mince and some chilli/mexican spice since we can’t get mexican chorizo here.
Wow – fabulous dish. We quadrupled it to feed our big family (and have lots of leftovers!) and I’m so glad we did. We used a combo of sweet italian and andouille sausage because we had it in the freezer and it was excellent. This will reheat well and everyone had several servings. Another hit from your website!
Where I live, mexican chorizo is a lot more expensive than I expected. My results produced something that was pretty sweet and spicy, but also a bit greasy for my taste.
Chorizo does vary quite a bit. I used one brand once that was mostly fat and I wasn’t a fan at all. I really like the Johnsonville brand, if you can get it. It’s a national brand, but they don’t always offer all of their products in all stores.
Just wanted to say that this came out really well; I used red salsa and hot Italian sausage and it was delicious. I think you should definitely come up with more skillet recipes, because they’re amazing!
I made this last night, and my husband and I both loved it–and since he does most of the dishes, he also loved that there was only one pot to clean up. :) Every recipe I’ve tried from you has been a success. Your oven fajitas and taco chicken bowls get cooked at least once a month, and now I’ll be adding this one to the rotation. Thanks for sharing such delicious, affordable, and easy recipes!
Beth…I literally can’t even. This is STUPIDLY delicious. Thank you. I couldn’t find chorizo in my usual grocery store, so I used spicy Italian sausage instead. I also went with mild salsa since I figure spicy salsa might be overkill combined with spicy sausage.
Lots of flavor, and so easy. After the 30 minute simmer, I still had a lot of uncooked rice. I added more water, and simmered for another 20 minutes.
I made this last week – I tried to use brown rice instead of white rice and I couldn’t get the rice to cook as well as I would have liked. I think it would have turned out better if I had followed the recipe (I plan to make it again with white rice) – so beware if you try to substitute brown rice.
I couldn’t find chorizo the day I wanted to make it so I went with hot Italian sausage. It was delicious!
This could be one of my new favorite dishes…it had so much flavor! I had a sweet potato that needed to be used, some chorizo in the freezer, and not a ton of time to prep, so it was this recipe to the rescue! I’m trying to stay ahead of the holiday lbs. so I didn’t put cheese on it, but I really didn’t feel like I was missing anything without it. I subbed in brown rice as well, increasing the broth to 2 cups and simmering for about 45 minutes. I had two servings before I had to make myself stop eating, portioned out the other 4 servings for lunches and froze 2 of them. Hopefully they thaw well.
Tried this out last night. My first time cooking with chorizo, and I was kinda nervous! But it was so delicious! I didn’t add cheese to mine, because I can’t have dairy, but it was still amazing.
I have made this several times now with brown rice. Just up the broth to 2 cups, cooking time is about the same, maybe 5 mins more. Thank you for an amazing and easy recipe!
I want to do this and I have everything but the sweet potato at home, but I *do* have a butternut squash who’s looking at me and winking. I guess if I cut it a bit bigger, to account for the softer texture, it should be fine.
I can’t imagine that it could turn into a disaster. The worst that could happen would be that the squash would, well, squash away and dissolve a bit.
Of course, now that I’ve said that, I’ll probably set my whole kitchen on fire…
Hahaha, hope for the best, not the worst! :) I’m sure it will work fine.
This recipe has been in our weekly rotation for the last 8 weeks. It is delicious! I make it with brown rice. I add about 3 1/4 cups of water and let it simmer for about an hour. I’ve made it with red salsa, green salsa, combo of the two, and even green enchilda sauce twice when we ran out of salsa. I always forget about the green onions, but I’m sure it would be even better with them on it. I don’t necessarily think it needs cheese. I usually cut the amount of cheese in half or sometimes omit it all together, and it still tastes great. It’s an all around winner.
I made this and loved it but now I’ve been asked to bring enough to feed 40 people! Tips for using the crockpot to make this?
Hmmm, I’m not sure how the slow cooker would work, really. It’s tricky business getting that rice to cook just right and I’m not sure if it would work the same in a slow cooker.
I’m in the UK, so our Chorizo is an expensive Spanish sausage rather than a cheap Mexican one. It’s far thicker & denser than the one you show and would have to be cubed, it doesn’t act like a normal pork sausage the way yours does. We’re thinking of using a mix of proper chorizo (chopped finely) and pork sausage meat when we make it, that’s probably our best route isn’t it?
Spanish and Mexican chorizos are just completely different products. One is cured, one is raw, and I think the blend of spices may be different as well. I think it would still taste good to use finely chopped Spanish chorizo, but definitely different than the original recipe. :)
Yeah John, I’d go for spicy Italian sausage then. It has the same texture/properties, because the Spanish chorizo won’t crumble that way.
Bon appétit!
Here’s a quick homemade chorizo recipe that gives the basic spice combination and some substitutions for harder-to-find spices.:
1.10 lb. or 500 grams of ground pork
1 tbsp. cumin seed
1 tsp. coriander seed
5 whole cloves
2 bay leaves
¼ tsp. ground cinnamon
½ tsp. oregano
½ tsp. thyme
1 tbsp. granulated garlic
1 tsp. sea salt
5 whole peppercorns (or ½ tsp. ground black pepper)
2 tbsp. Ancho chile powder OR substitute with a combination of
2 tbsp. paprika mixed with ½ tsp. cayenne powder OR
2 tbsp. paprika mixed with 1 tsp. red chili powder
3 tbsp. apple cider vinegar (can substitute with
red wine vinegar)
Grind your spices in a mortar and pestle, or use a coffee grinder.
I made this a few weeks ago with vegetarian sausages, because my spouse is a vegetarian. My spouse loved it, but I don’t really like these sausages, so I loved the bites that didn’t have sausages in them, lol! What would you suggest as a vegetarian substitute for the chorizo?
I don’t think there really is one aside from commercial “soyrizo” and products like that (is that something like what you tried?). The thing that makes chorizo unique is the blend of spices, so substituting something else that isn’t spiced the same will change the dish quite a bit.
Mexican Chipotle Field Roast! We’re both huge meat eaters, but have to cook for vegetarians on occasion and this is a really tasty substitute.
I’ve made the enchilada version many times, tonight is my first try with this recipe. I added a diced pasilla/poblano pepper at the beginning (sautéed with the yams) and used a can of garlic roasted tomatoes as I had no salsa. I also used beef broth – out of chicken broth. One thing I love about your recipes is that I’m not afraid to substitute with what I have on hand! :) I chopped some cilantro to add as desired when serving. It turned out to be delicious! I will try it again as written. Thanks again for your website.
Cannot wait to make this tonight! I think I’m going to add 2 chipotle peppers in adobo though cause I like the flavor (and they keep staring at me in the freezer). Thanks for all your recipes Beth!!
This has become a standard of mine!
I make it a bit differently, though. Instead of buying salsa, I bought a jalapeño pepper and an anaheim pepper, along with a can of rotel, green-chili tomatoes.
I dice the peppers and put them in with the chorizo. Add the rotel tomatoes when you add the salsa and cook everything the same.
I found the taste to be a bit fresher, and with a bit more heat.
This recipe is fabulous! What a wonderful combination of flavors. A huge hit with my family tonight.
BTW, I made my own turkey chorizo, saving both calories and a little money. If you live in a chirozo-deprived area, here is a link to the recipe: http://www.food.com/recipe/turkey-chorizo-228870
For those of you who want to use brown rice, I tried it today, as I’m not a fan of white rice. I used brown basmati from the bulk bins at the health food store, which is my favorite kind of rice. I increased the broth to 2 3/4 cups and I checked on it after 30, 45, and 60 minutes. After an hour, the broth was all absorbed and the rice was still a little al dente. So I added maybe 1/4-1/3 cup more broth and simmered it for a few more minutes before adding the cheese. I’d definitely start with 3C of broth and expect at least an hour of cooking time.
I made a couple other changes as well, had a half a green bell pepper and a half an onion left over from another recipe so I sauteed them with the sweet potato. I substituted homemade seitan chorizo (recipe from Viva Vegan). It’s a bit firmer and doesn’t crumble so I chopped it in small pieces to disperse the flavor throughout the dish. It turned out excellent, even my picky husband loved it (said it reminded him of Hamburger Helper, believe it or not this is a compliment). Will definitely be making this again.
Is this also a good recipe to freeze and reheat for lunches?
Yes, this one freezes very well. :)
I made this early in the week to serve as my lunches all week and I am already starting to feel sad that I only have 2 days worth of lunches left. This is definitely going in to my dinner rotation.
I doubled the recipe and then added 1 more sweet potato because I love it so much. I also used a mild-ish red salsa because that is what I had on hand. I will probably try to figure out a way to use brown rice because that’s what we usually use — I’ll report back if I find a method that works.
I’m trying to be conscious of my portions, how much do you consider a “serving” to be?
For this one it was probably about a heaping cup full.
Okay so I’ve been a die-hard fan of you since the beginning of time (lies) but I never commented. I just sat and prowled with a full stomach. But do you think soy chorizo/bell peppers/vegetable broth would all be good additions/replacements?
Yes, I think that would work well! :)
I made this with soy chorizo, brown rice, and vegetable broth this week. It was delicious. Definitely going on my “favorite lazy recipes” list.
Made this with mild Italian sausage instead of chorizo, and it was wonderful! The chorizo + salsa would have been a little too spicy for this Midwestern Norwegian-Irish gal, so I’m glad it worked with a milder sausage. We will be enjoying the leftovers for the next few days, too!
Also, I recently discovered your site, and this is the third recipe I’ve made this week. Everything has turned out great. Thanks for all you do!
This was so delicious! Thanks for the awesome recipe. :-)
Can this recipe use chicken instead of chorizo?
You can, but you will be missing some of the flavor. Chorizo has a lot of spices and flavor in it that transfers to the rest of the dish. Here is a very similar recipe that I made using chicken: Southwest Chicken Skillet
How about using ground turkey(with homemade taco seasoning) ? Do you think that would sound good?
Yes, I think that would work really well! :)
I made this on Sat and used brown rice which I think was a mistake because after the 30min, the rice was still hard so in the end it turned out quite dry and bland. It looks delicious in the picture, mine just didn’t turn out that way, sad face!
Yep, unfortunately you can never just directly substitute brown rice for white rice. Brown rice requires more liquid and a longer cooking time. :(
I’m glad you tried it out already, but sad it didn’t turn out! We love brown rice so much we almost never have white rice.
My husband hates beans and sweet potatoes. My son hates black beans. Yet somehow, my whole family (and neighbor) LOVED this recipe! Yay! I’m cooking it for the third time tonight. This recipe is delicious and makes my kitchen smell wonderful. And only one pot to wash, double yay!
I would prefer to use brown rice, but I know I’d need to adjust. Do you have any insight or should I google tips?
Well, you’ll probably need more liquid (maybe 25% more?) and it will definitely take longer to cook… maybe 45 minutes? I can give guestimates, but without testing it and tweaking it, it’s hard to say exactly. :)
You could always use ten minute brown rice. :)
This is delicious!
Texas tip: Make this for dinner. In the morning, throw some in a pan with scrambled eggs and enjoy by itself or as a taco.
Eating this right now; it’s amazing!!!
I give this 5 stars but my husband would give it 6 if possible. He was super bummed I didn’t double the recipe. I let him eat most of the leftovers and he has asked me when I can make it again. Two big thumbs up!
Made this tonight. Delish!
I substituted rice for quinoa, and still added the poblano pepper (like in the enchilada recipe, my absolute favorite) and it was to die for! If you like these flavors, you must try the sweet potato and chorizo enchiladas.
Did you change up the liquid proportions at all when you subbed quinoa for the rice? I love the version with the rice, but have wanted to try with quinoa.
This is a bit of a silly question, but when you say “large skillet,” how large are we talking? Like roughly how many inches wide and deep?
Probably about 14 inches across and a few inches deep. It should be big enough to hold about 6 cups of liquid. If you don’t have a skillet big enough, you can actually make this in a pot, too. :)
OMG!!! I’ve been cubing my sweet potatoes the hard way! Thanks for the tip!
I just made this tonight and I am in love. I was super sick this week and beyond tired. It was super easy, and omg tasty. After not eating for a week, I destroyed three helpings of this over the evening. I want to freeze some for later, but I have a feeling it will be gone by tomorrow. Thank you so much.
I made this last night it was amazing! I will say, reading through the comments made me happy I live in an area where chorizo is plentiful and cheap. My chorizo came in a 12 oz package and I used the whole thing. I used red salsa because that’s what I had on hand. It all came together beautifully and my husband loved it. I will definitely be making this again! Thanks so much!
I’m Mexican American , was raised on chorizo con papas this variation with sweet potatoe is brilliant , totally de-ricouz!
I have tried several variations on this, since Mexican chorizo doesn’t seem to be available up north.
I tried with ground italian sausage, but the flavours were definitely wrong and the consistency was quite slimy. I tried with portuguese chorizo and it was still not great. In my opinion, the best experiment was with Spanish dry chorizo.
This was great, and you’ve given yet another recipe where my husband actually ate beans which he normally avoids like the plague!
What would be a good sub for Chorizo? I went to four markets and couldn’t find any of ANY brand.
Some people have used spicy Italian sausage and said that they liked it, but I think I would just use some plain ground pork and add some southwest spices (like a taco seasoning or something similar).
I’ve been wanting to try this ever since I came across it the other day. Trying to find fresh Chorizo is like looking for a needle in the hay stack! Took 3 grocery stores before I finally found something close enough – Spanish sausage, half-dry cured. I’m doubting it’ll crumble, but will it still work in this recipe? I’m thinking of cubing it very small, like the sweet potato.
Actually, Spanish chorizo is quite different than Mexican chorizo… it’s more like salami and less like fresh sausage. You might be able to cube it small like you said, then fry it up a bit, but it will definitely be different.
Well, I made it last night, and it was amazing! Everyone (dh and 2 dd) raved about it, and I was told to put this recipe on the “keep” list. I wonder if I can substitute ground chicken and Chorizo spices for the actual Chorizo sausage. Any idea of what spices make up the wonderful Chorizo flavor?
A friend sent a Facebook query out last night asking “what’s for dinner?”. I posted the link to this recipe, and it got a lot of attention! :D
Actually, I just did a search, and found a Chorizo spice recipe here: http://honestcooking.com/authentic-homemade-mexican-chorizo/
Gotta try it!
Perfect recipe to satisfy a Mexican/Southwest craving in a pretty healthy way! I made it vegetarian (vegetable broth and Trader Joe’s Soyrizo). I took a chance and used Minute Maid brown rice (only rice I had and didn’t feel like buying more). I didn’t change measurements/times for anything and it actually turned out fine! I made it for myself and will happily eat it for lunch and dinner for the next few days.
I made it last night, and I was stunned by how wonderful it was (but then every single recipe of yours is). My husband isn’t too keen on sweet potatoes, I love them, and we were both blissfully happy tucking in. I had to replace the sausages with hot Spanish sausages because in food desert Germany I couldn’t get hold of chorizo, and I just used red salsa, and it was amazing. I was hoping I could have the leftovers for lunch, but guess who carried them out of the house this morning with a stupid grin on his face >:-(?
This was easy and absolutely delicious. It was super creamy, like Risotto as others mentioned. I’d call it “Southwest Risotto”.
Just made this for dinner and oh…my…god it is amazing! I tried it with a drained can of corn as my 5 year old loves corn in everything and it was fantastic. Thank you so much for your website. It feeds us well!
Just made this as the first recipe I’ve tried from this site, pretty happy with the result even though I made a few mistakes (can’t find Black Beans in Australia for some reason) but it was so easy. Can’t wait to try more!
OMG. soooooooooo good. so so so good! :)
I love one-pot recipes! (Because I hate multitasking in the kitchen…I can do it, but I’m always afraid of losing track of something!) This looked delicious but unfortunately, I couldn’t find Mexican chorizo in the nearby grocery stores, so I settled for hot Italian sausage (which was on sale, anyway). It still worked out pretty well and I loved eating this! I’ll bet this will taste even better as leftovers. Thanks!
Made this yesterday and LOVED it! I used soy chorizo (from Trader Joe’s – only 1.99 for 12oz) and vegetable stock to make it meatless. I think I should have used a little more broth.Then I threw in an onion and a green pepper. The pepper added a great background flavor. It was vegan until I added the cheese :)
This made way more than I thought, which was a nice suprise. I want some right now!
I made this the other night substituting brown rice, increasing the broth to 2 cups and cutting the salsa back to 3/4 cup. Rave reviews and enough leftovers for lunch the next day. Thanks again, Beth!
Wow. This was amazing. I wrapped it in a tortilla and made killer burritos. I love you, no seriously. Thank you
I am a terrible cook (and not a huge fan of sweet potatoes) but it looked so good in the pictures that I had to try it. This dish is easy and delicious. Can’t wait to eat the leftovers!!
This looks delicious, healthy, and easy! I love one pot meals for their simplicity. I only have chicken apple sausage, but I’m going to try this with that. I will add some red pepper to give it some kick, but I love idea of using sweet potatoes. Thanks so much for the recipe! Pinning it now.
This was awesome topped with Frank’s and sour cream. Sausage sweet potato and black beans are so awesome together. Thanks again for making our night, you’ve been doing so for 5 years now!
Quick question about cooking methods: I don’t own a deep skillet, but I do have a large wok and a stock pot. Which of these do you think would be best for this recipe (and any others where you have rice cooking in a deep skillet)?
I think I’d use the stock pot because it has a lid (unless your wok does, too?) But you can definitely do it in a stock pot because it is a lot like just cooking rice in a pot anyway. :)
I love chorizo and sweet potato together!
I made this tonight and it was another winner! I love how tender and creamy everything came out, almost like a risotto. I upped the chorizo to 1 lb and broth to 2c (I freeze homemade in 2c increments). Threw fresh tomato and avocado on top. Fabulous! I think next time I’d add some red pepper flakes or cayenne for more heat. Yum, thanks!
I absolutely LOVE your sweet potato and chorizo chile, so this will be a stable for me also.
Thanks!
sounds good but my son in law won’t eat sweet potatoes – although I love them. could one substitute squash?
Yes, a sweet winter type squash might be okay, with butternut being the best choice (it has the sweetest, least earthy flavor of the bunch).
Yes! Chorizo and sweet potato together again? LOVE this combination.
It’s a small thing, but I have a slight variation when it comes to the preparing the sweet potato. I make the enchilada version quite often, and I find that grating the sweet potato on the largest holes available changes the overall consistency of the dish. I also cook the sweet potato near the end, as it takes very little time to soften when you grate it.
Not sure how it would work in this dish, but it makes the enchiladas very soft and more … enchilada-y. -:P It binds the contents together more — almost like cheese would. Anyway, just thought I’d share!
(Also, just to add: I’m not cracking on the cubes. I switched methods just because the peanut gallery I cook for wanted a different texture inside the tortillas — picky enchilada connoisseurs that they are.)
That’s an AWESOME idea! I love it. :) Thanks for sharing!
Love this idea and the variations from comments. Love sweet potatoes and will do this one soon.
What does “cracking on the cubes” mean? Would love to use it but want to know what I’m saying, you know what I mean?
Oh, hah! Like, when you’re “cracking on” something, you’re criticizing it? I don’t know; I grew up saying it a lot, I guess. I’m not even sure that’s proper slang. -:P And I was referring to the method of cutting the sweet potato: cutting it into cubes. -:)
Knowing my luck, “cracking on the cubes” is slang for doing hard drugs in some area of the world.
This looks amazing! Thank you for such delicious healthy recipes!
I just made your sweet potato and chorizo enchiladas tonight and they were so yummy! I can’t wait to try this dish! The combination of sweet potato and chorizo is not something I would ever think of putting together but is so good!!