Recipe courtesy of Sunny Anderson

Sunny's Easy Chorizo and Bean Tacos

Name: Sunny's Easy Chorizo and Bean Tacos
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 6 tacos
Ingredients: 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

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Level: Easy

Total: 20 min
Active: 20 min

Yield: 6 tacos

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Ingredients

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

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.