Black Beans and Chorizo Tacos

Simple ingredients, but one of my most favorite combinations! 

Course Main Course, Tacos
Cuisine Mexican
Keyword Black Bean, Chorizo, Tacos



  • 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 jalapeƱos or serranos



  1. 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.
  2. 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.

  3. 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.
  4. 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 jalapeƱos on the side.

Recipe Notes

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.