Sunny's Easy Chorizo and Bean Tacos
- Level: Easy
- Yield: 6 tacos
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 706
- Total Fat
- 42
- Saturated Fat
- 15
- Carbohydrates
- 54
- Dietary Fiber
- 5
- Sugar
- 3
- Protein
- 29
- Cholesterol
- 72
- Sodium
- 1755
- Total: 20 min
- Active: 20 min
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.