Chorizo black bean tacos

By Vijaya Selvaraju
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A quick and easy Mexican cuisine dinner!



For chorizo:

  • 3.6 kilograms ground pork
  • 1/4 teaspoon ground clove
  • 1 tablespoon ground cumin
  • 1/4 teaspoon ground coriander
  • 1/2 teaspoon oregano
  • 1 tablespoon garlic powder
  • 2 tablespoons paprika
  • 1/2 teaspoon cayenne powder
  • 1 teaspoon salt
  • 1/2 cup apple cider vinegar
  • Spices and vinegar

For tacos:

  • 3 tablespoons olive oil
  • 1 large onion, thinly sliced
  • 1 can black beans, rinsed and drained
  • 1 green pepper, thinly sliced
  • 1 avocado, pitted and scooped out of shell
  • 4 tablespoons cold water
  • Juice of 1 lime
  • 1/4 cup cilantro, chopped
  • 4 radishes, thinly sliced
  • 12 small flour/corn tortillas, warmed
  • Salt to taste


For the chorizo:

  1. Combine all ingredients in a bowl and mix until well combined. Marinate in the fridge overnight.

For the tacos:

  1. In a large frying pan, heat oil on medium-High. Add onion and green pepper. Sauté until softened and then add chorizo. Turn heat to high and break chorizo with the back of a spoon. Cook until browned, and slightly crispy. Add Black Beans and sauté until warmed through. Set aside.
  2. In a blender/food processor, combine avocado, water, lime juice and salt to taste. Puree until smooth.
  3. Toss radishes and cilantro together in a bowl.
  4. Assemble tacos by filling warm tortillas with chorizo mixture, drizzling with avocado cream, and topping with radishes/cilantro.


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