One-Pan Fresh Chorizo with Sweet Potatoes and Black Beans

 From Cooks Country this was sooo good!!

½ cup Mexican crema
1 tablespoon grated lime zest plus 1 tablespoon juice
2¼ teaspoons table salt, divided
2 tablespoons vegetable oil
1½ pound Mexican-style chorizo, whole links
1 onion, chopped
2 poblano peppers, stemmed, seeded, and cut into 1-inch pieces
3 garlic cloves, minced
1 teaspoon cumin
1—2 tablespoons minced canned chipotle chile in adobo sauce
1 pound sweet potatoes, peeled and cut into ½-inch pieces
1½ cups chicken broth
2 (15-ounce) can black beans, rinsed
½ cup fresh cilantro leaves

1. Combine crema, lime zest and juice, and ¼ teaspoon salt in small bowl; set aside.
2. Heat oil in Dutch oven over medium heat until shimmering. Add chorizo and cook until browned on 2 sides, about 5 minutes; transfer to plate. Add onion, peppers, and ¼ teaspoon salt to fat left in pot and cook until softened and lightly browned, 5 to 7 minutes. Stir in garlic, cumin, and chipotle and cook until fragrant, about 30 seconds. Add sweet potatoes, broth, and remaining 1¾ teaspoons salt, scraping up any browned bits, and bring to simmer. Cover, reduce heat to medium-low, and simmer until potatoes are tender when pierced with a fork, 10 to 12 minutes.
3. Stir in beans, and nestle sausages and any accumulated juices into pot. Cover and simmer until chorizo registers 160 degrees, 5 to 7 minutes, flipping each link halfway through cooking; transfer links to plate as they finish cooking.
4. Simmer bean mixture, stirring constantly, until slightly thickened, about 1 minute. Slice chorizo on bias into 2-inch pieces. Divide bean mixture among serving bowls and top with sliced chorizo. Drizzle with reserved crema mixture and sprinkle with cilantro. Serve.