Soyrizo With Potatoes Sweet White Recipes

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VEGAN POTATO SOY CHORIZO TACOS



Vegan Potato Soy Chorizo Tacos image

This is a vegan version of popular Mexican tacos made are traditionally made with potatoes and pork chorizo that are deep fried, but I prefer this healthier version where you just heat the tortillas on the griddle with a very small amount of oil until they are crispy. [Recipe originally submitted to Allrecipes.com.mx]

Provided by gem

Categories     World Cuisine Recipes     Latin American     Mexican

Time 53m

Yield 4

Number Of Ingredients 5

2 pounds Yukon Gold potatoes, peeled
salt and ground black pepper to taste
2 tablespoons vegetable oil, divided
12 ounces soy chorizo, crumbled
12 (6 inch) corn tortillas

Steps:

  • Place potatoes in a large pot and cover with salted water; bring to a boil. Cook, covered, until potatoes are easily pierced with a knife, about 30 minutes. Drain, reserving 1 cup cooking water.
  • Transfer boiled potatoes to a bowl and season with salt and pepper. Mash with a potato masher, adding reserved cooking water to reach desired consistency.
  • Heat 1 tablespoon oil in a large skillet. Cook soy chorizo for 5 minutes. Add mashed potatoes and mix well.
  • Heat tortillas on a hot griddle over medium heat to soften them. Fill them with equal amounts of potato-chorizo mixture. Fold them in half and brush the outside of the tortillas with the remaining 1 tablespoon oil. Place tacos on the hot griddle and cook, turning once, until crisp, 3 to 5 minutes.

Nutrition Facts : Calories 596.6 calories, Carbohydrate 85.2 g, Fat 21.2 g, Fiber 12.3 g, Protein 22.2 g, SaturatedFat 3.9 g, Sodium 961.9 mg, Sugar 2.5 g

VEGETARIAN POTATOES AND SOYRIZO



Vegetarian potatoes and soyrizo image

This is a great recipe that's easy to make in single serving quantities. It's also low fat and low calorie, and so good for those on a diet. To achieve maximum low-fat, substitute the olive oil for a spray, and/or use a non-stick pan.

Provided by leftfrog

Categories     One Dish Meal

Time 25m

Yield 1 serving(s)

Number Of Ingredients 8

1 tablespoon olive oil
1 large potato
2 cloves garlic
2 ounces soy chorizo
1/2 cup salsa
1/2 onion
1/2 bell pepper
1 large burrito size low-fat tortilla

Steps:

  • Section potato into quarters, then slice thin (1/16 inch).
  • Finely chop garlic cloves.
  • Dice onion and bell pepper.
  • Put olive oil into large non-stick pan over medium heat.
  • Add garlic and potatoes.
  • Cook about 10 minutes, flipping potatoes with a spatula regularly, until the potatoes have started to turn"translucent".
  • Add onions, bell peppers, soyrizo, and salsa to the pan.
  • Cook about 10 minutes, depending on how soft you like your potatos.
  • Put the tortilla on a plate, and serve the mixture from the pan on top of the tortilla.
  • If you're not dieting, you can modify the recipe and add some guacamole or grated cheese at this point.

Nutrition Facts : Calories 482.4, Fat 14.2, SaturatedFat 2, Sodium 803.9, Carbohydrate 82.9, Fiber 12.1, Sugar 10.7, Protein 10.8

MAKE-AHEAD SWEET POTATO AND CHORIZO BREAKFAST BURRITOS



Make-Ahead Sweet Potato and Chorizo Breakfast Burritos image

The sweetness from the sweet potatoes is the perfect complement to the spicy chorizo inside these make-ahead burritos! Store in the fridge for up to 3 days or freeze. Take one out of the freezer and thaw in the fridge overnight for a quick breakfast idea!

Provided by France C

Categories     Breakfast and Brunch     Eggs     Breakfast Burrito Recipes

Time 50m

Yield 8

Number Of Ingredients 12

2 medium sweet potatoes, scrubbed and cut into 1/2-inch cubes
3 green onions, chopped
2 tablespoons olive oil
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon ground black pepper
1 (14 ounce) package Mexican-style chorizo
1 tablespoon butter
8 eggs
8 (10 inch) flour tortillas
½ cup salsa
1 (4 ounce) package queso fresco, crumbled

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  • Place sweet potatoes and green onions on the baking sheet. Drizzle with olive oil and sprinkle with garlic powder, salt, and pepper. Toss to combine and spread out evenly.
  • Roast in the preheated oven until soft, about 25 minutes.
  • Meanwhile, cook chorizo in a medium skillet over medium-high heat, breaking apart with a wooden spoon, 8 to 10 minutes. Drain any excess fat; transfer chorizo to a bowl and set aside to cool. Wipe out the skillet and return it to the stove.
  • Whisk eggs in a bowl. Heat butter in the skillet over medium-high heat. Pour in eggs and scramble until just set, 3 to 5 minutes. Scrape eggs into a bowl and let cool.
  • Line up tortillas in assembly-line fashion. Divide chorizo between the 8 tortillas. Top each with a portion of sweet potato-onion mixture, scrambled eggs, 1 tablespoon salsa, and queso fresco. Fold the bottom of each tortilla up over the filling, then fold in both sides and roll up burritos.
  • Flip burritos so they are seam side-down. Wrap each individually with aluminum foil and place into a resealable plastic bag.

Nutrition Facts : Calories 634.4 calories, Carbohydrate 51 g, Cholesterol 238 mg, Fat 35.4 g, Fiber 4.3 g, Protein 27 g, SaturatedFat 12.1 g, Sodium 1431.2 mg, Sugar 4.8 g

SOYRIZO WITH POTATOES (SWEET & WHITE)



SOYRIZO WITH POTATOES (SWEET & WHITE) image

Categories     Potato     Vegetarian

Yield 2 servings

Number Of Ingredients 12

4 T Olive Oil
1/2 Package (6 oz.) of Soyrizo
1 Med. Yellow Onion- thinly sliced
1 Jalapeno Pepper - minced
3 Cloves Garlic - minced
1 Med. White Potato - 1/2" cubed
1 Med Sweet Potato - 1/2" cubed
1 t. Ground Cumin
1 t. Dried Oregano
1 Ripe Avocado - pitted and sliced 1/4" thick lengthwise.
2 Tortillas
Cumin vinaigrette

Steps:

  • Cook the potatoes in a microwave proof covered dish until tender, cooking each variety separately; set aside. In a large frying pan, heat 3 T. oil on medium high heat. Add the onion and immediately reduce the heat to low, cooking until caramelized. Remove the onion and set aside. Increase the heat to medium and add 1 T of oil to the pan. When the oil is warm, add the garlic and jalapeno and saute for 5 min. Add the Soyrizo to the pan and saute for 5 minutes, stirring constantly to keep it from burning. Add the potatoes to the pan with the cumin and oregano, stirring until all ingredients are heated through. Serve mixture over the tortillas, place sliced avocado on top, and drizzle with cumin vinaigrette.

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