Spicy Chorizo and Sweet Potato Tostadas with Lime Crema

Ingredients

• 4 corn tostadas
• 8 oz chorizo sausage, casings removed
• 1 medium sweet potato, cut into 1/2-inch dice
• 1/2 cup black beans, drained
• 1 tbsp olive oil
• 2 garlic cloves, minced
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 cup Greek yogurt
• 2 tbsp fresh lime juice, plus wedges to serve
• 1/2 cup chopped cilantro
• Salt and black pepper

Steps

1. Heat the olive oil in a wide skillet over medium-high heat and add the diced sweet potato in a single layer.
2. Cook for 12 to 15 minutes, turning every few minutes, until the cubes are golden on several sides and tender to a knife. Add the cumin and half the paprika for the last minute.
3. Do not stir constantly. The cubes need to sit still against the pan long enough to form a crust, or they break up into mush.
4. Lift the sweet potato out and season it with salt.
5. Cook the chorizo in the same pan over medium heat for 6 to 8 minutes, breaking it up, until browned and crisp at the edges.
6. Spoon off all but a tablespoon of the rendered fat, then add the garlic, remaining paprika, and black beans and cook for 3 minutes, crushing a few beans against the pan.
7. Blend the Greek yogurt with the lime juice, half the cilantro, and a pinch of salt into a pourable crema.
8. Spread the crema over the tostadas right to the edges to seal them, then top with the chorizo and beans, the sweet potato, the remaining cilantro, and lime wedges.

Allergen note: Contains dairy and pork.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.