Make These Chorizo-Black Bean Tacos in Just 20 Minutes
Inviting some pals over to hang out can quickly turn stressful when you realize they’re going to expect some food. Before you reach for your phone to order delivery, take a few deep breaths. Homemade eats don’t have to be difficult. With original recipes from our Everyday Appetizers series, you can pull off showstopping starters without losing your cool.
Inviting friends over for drinks instantly becomes a party if you make tacos. Since your pals will likely be thrilled with any tortilla-wrapped concoction, take the easy route by making a one-pan recipe. These chorizo and bean tacos will do the trick in less time than it would take to meet up at happy hour.
About this recipe
One-pan recipes are unbeatable in the convenience department, so we applied the concept to a simple taco filling. We used the bold flavors of Mexican chorizo, fire-roasted tomatoes, and cumin to ensure maximum flavor in a tiny amount of time. And to cut down on clutter, and dishes later on, we added most of the toppings right to the skillet. This way, you just need to set out tortillas and lime wedges to complete the spread.
Grab a large skillet, at least 10 inches in diameter, to start browning the chorizo. You want a lot of surface area to help everything cook fast and to allow enough room for your toppings at the end. We went with cast iron because it does the best job of retaining heat when you’re serving.
Once the sausage is fully cooked, you’ll amp up the flavor a bit more by stirring in some garlic and cumin. Give the mixture a taste at this point. Most varieties of chorizo will have plenty of heat, but you may want to add a pinch of cayenne if yours is on the mild side.
Next come some fire-roasted tomatoes, which are the unsung heroes of the canned foods aisle. The slight bit of char helps give this dish a bit of smoky flavor, but it’s certainly not a travesty if your store only has regular canned tomatoes. Once the mixture reduces, add the beans, then you’re ready to top.
For this recipe, we garnished with plenty of pickled jalapeños, crumbled cotija cheese, and picked cilantro, but variations are pretty much endless. Diced raw onion, sliced radishes, queso fresco, and sliced scallions are other good options. Just try to limit yourself to around three toppings, so the flavors don’t become too muddied. Now, assemble a taco before your friends eat all of them.
Chorizo-Black Bean Tacos
Make sure you’re buying fresh Mexican chorizo when getting your ingredients. The Spanish version is dried and cured, giving it a different taste and texture. This recipe serves 4 to 6.
- 8 ounces fresh Mexican chorizo, casings removed
- 1 garlic clove, minced
- ½ teaspoon cumin
- ½ (14.5-ounce) can diced fire-roasted tomatoes
- 1 (15-ounce) can black beans, rinsed and drained
- ⅓ cup sliced pickled jalapeños
- ¼ cup crumbled cotija cheese
- ¼ cup fresh cilantro leaves
- 1 lime, cut into wedges
- Warmed tortillas
Directions: In a cast-iron skillet or other heavy pan, cook chorizo over medium-high heat, breaking into pieces with a wooden spoon, until browned and fully cooked, about 4 to 6 minutes. Add garlic and cumin and cook, stirring, for 1 minute.
Stir in tomatoes and use spoon to mash into smaller pieces. Simmer until thickened, about 4 minutes. Add beans and simmer just until heated through, about 2 minutes. Season with salt, if needed, and remove from heat.
Spread bean and chorizo mixture into an even layer and garnish with pickled jalapeños, cheese, and cilantro. Serve with tortillas and lime wedges to build tacos.
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