Recipe courtesy of Sunny Anderson
Sunny's Easy Chorizo and Bean Tacos
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- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 6 tacos
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 706
- Total Fat
- 42 g
- Saturated Fat
- 15 g
- Carbohydrates
- 54 g
- Dietary Fiber
- 5 g
- Sugar
- 3 g
- Protein
- 29 g
- Cholesterol
- 72 mg
- Sodium
- 1755 mg
- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 6 tacos
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 706
- Total Fat
- 42 g
- Saturated Fat
- 15 g
- Carbohydrates
- 54 g
- Dietary Fiber
- 5 g
- Sugar
- 3 g
- Protein
- 29 g
- Cholesterol
- 72 mg
- Sodium
- 1755 mg
Ingredients
Directions
- In a cast-iron or heavy-bottomed pan, heat the oil over medium-high heat. Add the onions and cook until soft, about 5 minutes. Add the chorizo and garlic, breaking up the chorizo with a wooden spoon to resemble ground meat. Cook through. Add the refried beans with a little water, if necessary, to get a smooth, not-too-dry consistency, and stir to combine with the chorizo and onions.
- Make the tacos. Arrange the tortillas on a plate using two for each taco. Add the chorizo mixture, cheese, a few radish slices, a few cilantro leaves and a shake of hot sauce. Repeat for the remaining tortillas and filling.
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