Taco Tuesday: Chorizo Tacos with Black Bean and Corn ‘Salsa’

Today’s post is the first in a series centered around one of my favorite foods ever: tacos. I don’t know if I’ve ever met someone who doesn’t love tacos in one form or another – they’re fun, small, and incredibly versatile. I have a rotating handful of favorite taco recipes that we frequently eat, and I’ll be sharing those with you on Tuesdays – because who doesn’t love a good cliché every now and then?

These tacos are so easy and fast to make, and leave you feeling full, but not weighed down. I use pork chorizo, easily found at any grocery store (even Johnsonville makes it), and handfuls of fresh cilantro and lime juice for a refreshing bit of punch. Assemble them in corn tortillas, soft flour tortillas, atop tostadas, or in hard, crunchy shells – these are guaranteed to please no matter what the vessel 🙂 Happy Taco Tuesday!

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Ingredients

  • 1 pound pork chorizo
  • 1 15-ounce can black beans, drained and rinsed
  • 2/3 cup corn (use fresh or frozen – I’d stay away from canned. If using frozen, steam/thaw completely)
  • Half of a medium-sized red onion, minced
  • Fresh cilantro, chopped
  • Salt and pepper to taste
  • 4 Tbsp lime juice
  • Tortillas or taco shells (I use yellow corn)
  • Cotija cheese

Instructions

  1. Get the chorizo cooking! Cook evenly over medium-low heat until fully cooked – I like to get mine a little crispy even 🙂
  2. While the meat cooks, mix the black beans, corn, onion, cilantro, lime juice, salt, and pepper in a bowl.
  3. Heat up taco shells/tortillas as meat is nearing completion. For corn tortillas, I use a small frying pan over medium-low heat, and cook tortillas one at a time for 3-4 minutes on each side.
  4. Assemble! Shell > Chorizo > Black bean ‘salsa’ > crumbled cotija cheese. Enjoy!

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