Sunny's Easy Chorizo and Bean Tacos

  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 6 tacos
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3 tablespoons vegetable oil

1/2 cup chopped onions 

8 ounces Mexican chorizo, casing removed and discarded 

1 clove garlic, grated on a rasp 

One 16-ounce can refried beans with green chiles 

Eight to twelve 6-inch flour tortillas, kept warm in the oven 

2 cups shredded Cheddar-Monterey Jack blend 

4 radishes, thinly sliced 

1/2 cup fresh cilantro leaves 

2 to 3 tablespoons hot sauce, such as Cholula


  1. 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.
  2. 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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