Chorizo and Potato Tacos

Name: Chorizo and Potato Tacos
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 400 g Turkey Chorizo; 1 tbsp Vegetable Oil; 1 lb Potato; ½ tsp Salt; 1 Black Beans; 12 Tortillas; 1 Onion; ½ oz Cilantro; 8 tbsp Salsa

By Eatpace

Mexican chorizo and crisp potatoes fill warm corn tortillas, with black beans, onion, cilantro and salsa. The filling cooks in one skillet while the tortillas warm.

Total: 35 min; 10 prep · 25 cook
Serves: 4; Scale it below
Calories: 796; kcal per serving
Protein: 36g; per serving

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Corn tortillas filled with chorizo, browned potatoes and black beans, topped with onion, cilantro and salsa.

35 min

Ingredients

9 ingredients

4 servings

400 g Turkey Chorizo, casings removed (Raw Mexican-style turkey chorizo)
1 tbsp Vegetable Oil
1 lb Potato, cut into 1/2-inch cubes
½ tsp Salt
1 Black Beans, drained and rinsed (About 1 drained 15-oz can)
12 Tortillas (Small taco-size tortillas)
1 Onion, finely chopped (Small)
½ oz Cilantro, chopped
8 tbsp Salsa

Contains gluten. Always check labels.

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Nutrition per serving

Estimated

796 kcal

Protein: 36 g
Carbs: 102 g
Fat: 28 g
Fiber: 13 g

By EatpaceHow we write and check our recipes

Method

6 steps 10 min prep · 25 min cook

Cook

Step 1. Cook Turkey Chorizo in a large nonstick skillet over medium heat, breaking it up, until cooked through with no pink, about 8 minutes. Transfer to a plate and wipe out the skillet.
Step 2. Heat Vegetable Oil in the skillet over medium heat. Add Potato and Salt, cover, and cook, stirring occasionally, until the potatoes are nearly tender, about 8 minutes.
Step 3. Uncover and cook over medium-high heat, turning occasionally, until the potatoes are tender and browned at the edges, about 6 minutes.
Step 4. Meanwhile, warm Tortilla in batches in a dry skillet over medium heat until flexible and lightly spotted, about 30 seconds per side. Wrap in a clean towel to keep warm.
Step 5. Return the chorizo to the potato skillet and add Black Beans. Stir over medium heat until the beans and chorizo are hot, about 3 minutes.

Finish & serve

Step 6. Fill the warm tortillas with the chorizo mixture. Top with Onion, Cilantro and Salsa.

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Tips

Good to know

Cook ground turkey chorizo to an internal temperature of 165°F.

Leftovers

Refrigerate the filling separately for up to 3 days and reheat until hot before filling fresh tortillas.

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