Spicy Chorizo and Black Bean Tacos
Spicy Chorizo and Black Bean Tacos
Ingredients
For the Chorizo and Bean Filling
- 12 ounces chorizo, ground or casing removed
- 1/2 yellow onion, small dice
- 2 garlic, cloves, minced
- 15 ounces black beans, can, rinsed and drained
- 10 ounces diced tomatoes with green chilies, can, undrained
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/4 cup water
For Assembling the Tacos
- 12 corn tortillas, 6-inch
- 1 lime, cut into wedges, for serving
For the Toppings
- 1/2 cup cotija cheese, crumbled
- 1/4 cup fresh cilantro, chopped
- 1 avocado, diced
- 1/2 cup sour cream
- 1 jalapeño, thinly sliced, optional
Instructions
- 1
Heat a large skillet over medium-high heat. Add the chorizo, breaking it up with a spoon. Cook until browned and cooked through, about 5-7 minutes. Drain excess fat, leaving about 1 tablespoon in the pan.
⏱️ 7 min
- 2
Add the diced yellow onion to the skillet and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for another 1 minute until fragrant.
⏱️ 4 min
- 3
Add the rinsed and drained black beans, diced tomatoes with green chilies (undrained), chili powder, cumin, smoked paprika, salt, black pepper, and water to the skillet. Stir well to combine.
⏱️ 2 min
- 4
Bring the mixture to a simmer, then reduce heat to medium-low. Let it simmer gently for 10-15 minutes, stirring occasionally, until the sauce has thickened slightly and the flavors have melded. Taste and adjust seasonings as needed.
⏱️ 12 min
- 5
While the filling simmers, warm the corn tortillas. You can do this by wrapping them in a damp paper towel and microwaving for 30-60 seconds, or by heating them individually in a dry skillet over medium-high heat for about 20-30 seconds per side until pliable and lightly browned. Keep warm in a tortilla warmer or wrapped in a clean kitchen towel.
⏱️ 5 min
- 6
While the filling cooks and tortillas warm, prepare your desired toppings: crumble cotija cheese, chop cilantro, dice avocado, and slice jalapeño if using.
⏱️ 10 min
- 7
To assemble, spoon a generous amount of the chorizo and black bean filling into each warm tortilla.
⏱️ 3 min
- 8
Garnish with desired toppings such as cotija cheese, fresh cilantro, diced avocado, a dollop of sour cream, and jalapeño slices. Serve immediately with lime wedges.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Chorizo and Black Bean Tacos
Ingredients
For the Chorizo and Bean Filling
- 12 ounces chorizo, ground or casing removed
- 1/2 yellow onion, small dice
- 2 garlic, cloves, minced
- 15 ounces black beans, can, rinsed and drained
- 10 ounces diced tomatoes with green chilies, can, undrained
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/4 cup water
For Assembling the Tacos
- 12 corn tortillas, 6-inch
- 1 lime, cut into wedges, for serving
For the Toppings
- 1/2 cup cotija cheese, crumbled
- 1/4 cup fresh cilantro, chopped
- 1 avocado, diced
- 1/2 cup sour cream
- 1 jalapeño, thinly sliced, optional
Instructions
- 1
Heat a large skillet over medium-high heat. Add the chorizo, breaking it up with a spoon. Cook until browned and cooked through, about 5-7 minutes. Drain excess fat, leaving about 1 tablespoon in the pan.
⏱️ 7 min - 2
Add the diced yellow onion to the skillet and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for another 1 minute until fragrant.
⏱️ 4 min - 3
Add the rinsed and drained black beans, diced tomatoes with green chilies (undrained), chili powder, cumin, smoked paprika, salt, black pepper, and water to the skillet. Stir well to combine.
⏱️ 2 min - 4
Bring the mixture to a simmer, then reduce heat to medium-low. Let it simmer gently for 10-15 minutes, stirring occasionally, until the sauce has thickened slightly and the flavors have melded. Taste and adjust seasonings as needed.
⏱️ 12 min - 5
While the filling simmers, warm the corn tortillas. You can do this by wrapping them in a damp paper towel and microwaving for 30-60 seconds, or by heating them individually in a dry skillet over medium-high heat for about 20-30 seconds per side until pliable and lightly browned. Keep warm in a tortilla warmer or wrapped in a clean kitchen towel.
⏱️ 5 min - 6
While the filling cooks and tortillas warm, prepare your desired toppings: crumble cotija cheese, chop cilantro, dice avocado, and slice jalapeño if using.
⏱️ 10 min - 7
To assemble, spoon a generous amount of the chorizo and black bean filling into each warm tortilla.
⏱️ 3 min - 8
Garnish with desired toppings such as cotija cheese, fresh cilantro, diced avocado, a dollop of sour cream, and jalapeño slices. Serve immediately with lime wedges.
⏱️ 1 min