Black Beans and chorizo are the perfect pair! But really, any beans combined with Mexican chorizo is a delicious combination. My most memorable food moments as a child consist of mom’s homemade flour tortillas filled with frijoles con chorizo(beans and Mexican sausage). For today’s recipe I prepared crispy corn tortilla tacos filled with black beans, chorizo, fresh toppings and homemade salsa!
These simple crispy tacos are popular with kids and adults. Switch out the filling with ground beef, shredded chicken, grilled shrimp or roasted vegetables. Although I grew up with strictly pinto beans, I really do enjoy black beans too!
Black Beans and Chorizo Tacos
Simple ingredients, but one of my most favorite combinations!
- 2 tablespoons of olive oil
- 1/2 cup onion diced
- 2 cloves of garlic minced
- 1 serrano pepper minced
- 2 roma tomatoes diced
- 10 ounces chorizo beef, pork or soyrizo
- 4 cups black beans
- 1/2 tablespoon chile ancho powder
- 1/3 teaspoon chile de arbol powder
- 1/2 teaspoon cumin
- 1/3 teaspoon Mexican oregano crushed
You Will Also Need
- More oil
- 12 Corn Tortillas
- 1/2 head of lettuce shredded
- 1/3 Onion thinly sliced
- 1 cup Radishes sliced
- 10 ounces Queso Fresco crumbled
- 1 cup Mexican crema
- Your favorite salsa red or green
- Chiles en escabeche pickled jalapeños or serranos
- In a large skillet, preheat oil to medium for a minute. Add the onion, garlic and serrano. Season lightly with salt and pepper. Saute for 5 minutes. Add the tomatoes and cook for another 5 minutes.
Add the chorizo. Using a wooden spoon break chorizo down and cook for 6-7 minutes. Mix in the beans and stir well to combine. Mix in the spices and continue cooking at a low simmer for 7-8 minutes. If mixture is too dry, add a splash of water. Cover and set aside.
- Brush corn tortillas on both sides with oil. Preheat a large comal or griddle to medium heat for 4-5 minutes. Place tortillas on comal and cook for 30 seconds and then flip over. After another 20 seconds, fold the tortillas into a taco shape. Continue cooking until desired crispiness. If you want them extra crispy, you could add more oil onto the comal or you can deep fry the tortillas.
To each taco shell spoon in some chorizo/bean filling. Garnish with lettuce, onion, queso, crema, salsa and radishes. Serve with chiles en escabeche. Yields up to 10 tacos. Garnish with lettuce, crema, queso, salsa and radishes. Enjoy with some pickled jalapeños on the side.
I rarely ever deep fry my corn tortillas anymore for crispy tacos. Simply brushing the tortillas with oil and cooking them on the comal or griddle will yield a crispy taco.
I typically do not use any store bought spice blends in my recipes, but needed, I look for organic blends.
If you can, look for yellow corn tortillas that are organic and prepared with nixtamal. And if you cannot find those, the next best thing is to try and prepare a fresh batch using masa harina!
With some of the leftover black bean and chorizo I served some homemade tlacoyos.
I have many, many salsa recipes on my blog. On this particular day I had some, easy to prepare, tomato salsa de mesa. Click on the link to see this and a few other salsa recipes.