Soy Chorizo, black bean & sweet potato skillet

I came up with this recipe because I needed to clean out the fridge and I wanted something for dinner that did not involve turkey. I has some sweet potatoes and squash leftover so I just made this up as I went along. It is vegetarian but you can use real Chorizo as well. Butternut Squash would be good in this as well as a red pepper.
  • 1 Tbsp olive oil
  • 1 medium (1 lb.) sweet potato cubed
  • 1 large sweet yellow onion, sliced thin
  • 1 small Delicata squash peeled and cut (optional)
  • 1 package Trader Joe’s Soy Chorizo
  • 1 (15 oz.) can black beans
  • 1 can diced fired roasted salsa style tomatoes
  • 1 cup shredded cheddar cheese
  • 1 cup white quinoa, cooked


  1. Peel and dice the sweet potato (and squash) into ½ to ¾ inch cubes. 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.
  2. Add the onions and cook until tender.
  3. Take Soy Chorizo out of its casing and put into a separate skillet. Sauté over medium heat,  breaking it up into small pieces as it browns.
  4. Rinse and drain the black beans. Add the black beans and tomatoes to the sweet potato/onion mixture. Stir gently to combine.
  5. Add in the cooked Soy Chorizo.
  6. Cover and simmer on low for 5-10 minutes.
  7. While the mixture is simmering, cook Quinoa according to directions.
  8. Add in the cheese and stir to combine with the squash mixture.

Spoon quinoa into a large bowl and ladle squash mixture over it and sprinkle with additional cheese


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