Name: Sunny's Easy Chorizo and Bean Tacos
Yield: 4 servings
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

Servings: 4 persons

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.
2
Add the onions and cook until soft, about 5 minutes.
3
Add the chorizo and garlic, breaking up the chorizo with a wooden spoon to resemble ground meat.
4
Cook through.
5
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.
6
Make the tacos.
7
Arrange the tortillas on a plate using two for each taco.
8
Add the chorizo mixture, cheese, a few radish slices, a few cilantro leaves and a shake of hot sauce.
9
Repeat for the remaining tortillas and filling.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Sunny's Easy Chorizo and Bean Tacos

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