Black Bean and Chorizo Tacos with Queso Fresco
Black Bean and Chorizo Tacos with Queso Fresco are one of our favorite dinners. I love this meal for several reasons. First of all, I like that I can omit the chorizo and make this into a meatless meal. Secondly, this is a fairly inexpensive meal to make, especially if you don’t use the chorizo. But, even with the chorizo, since it only uses a half pound of meat, it’s still relatively inexpensive to prepare. Thirdly, this meal only takes about fifteen minutes of hands on time to prepare. Fourthly, the whole meal can be made ahead and is easily reheated. And, finally, these tacos are absolutely delicious.
The Equipment Needed
- A Food Processor- You’ll need a food processor to make the Cilantro Sauce. Or, you can just finely chop the cilantro by hand, if you don’t have a food processor.
The Ingredients Needed for Black Bean and Chorizo Tacos with Queso Fresco
- Black Beans- I always use dry beans, since I really don’t care for canned beans.
- Mayonnaise- Hellman’s is my favorite mayonnaise.
- Sour Cream- Be sure and use full fat sour cream.
- Buttermilk- Again, be sure and use the full fat buttermilk.
- Queso Fresco- This is a Mexican cheese that is very crumbly. You can find it in the gourmet cheese section.
- Chorizo- For this recipe, I use the Spanish, already cooked chorizo.
How I Made my Tacos
- First, I cooked my black beans. If you want to speed up the cooking, try soaking your beans, covered with water in the refrigerator overnight.
- Next, I made my Cilantro Sauce.
- Then, I cooked my chorizo briefly, just to crisp the slices up a little.
- Finally, I assembled my tacos. Actually, I like to put everything on the table in little bowls so that my family can assemble their own tacos.
If you like tacos, you need to try these light and tasty Black Bean and Chorizo Tacos with Queso Fresco.
Black Bean and Chorizo Tacos with Queso Fresco
Soft flour tortillas filled with black beans, chorizo, carrots, radishes, sweet onions, cilantro sauce, and queso fresco.
Equipment
- Food processor
Ingredients
- 1 cup dry black beans
- 1 tsp. cumin powder
- ¼ cup chopped onion
- 2 cloves garlic
- 2 tbsp. extra virgin olive oil
- 3 sprigs fresh oregano
- 1 bay leaf
- ¼ tsp. crushed red pepper flakes
- 1 tsp kosher salt
- ½ pound Spanish chorizo, sliced
- 8 small flour tortillas
- 2 peeled and thinly sliced carrots
- 4 thinly sliced radishes
- ½ cup thinly sliced Vidallia onion
- 1 cup microgreens
- 1 sliced avocado
- 1 cup queso fresco
For The Cilantro Sauce:
- 1 cup cilantro leaves
- 1 tbsp. minced jalapenos
- ½ cup mayonnaise
- 2 tbsp. whole milk buttermilk
- 1 tbsp. lime juice
Instructions
- Begin by cooking the beans: Rinse the black beans and remove any debris. Place in a three quart saucepan covered with several inches of water. Boil for ten minutes. Add the cumin, onion, garlic, oregano, red pepper flakes, bay leaf, salt and one tablespoon of oil. Simmer for one hour or until they're tender. Drain and keep warm.
- While the beans are cooking, make the Cilantro Sauce. Blend all the ingredients together in the food processor. Set aside in the refrigerator.
- Also, heat the other tablespoon of oil in a medium skillet and cook the chorizo on medium heat, until it's just heated though.
- And, in a grill pan, lightly sear each tortilla, just to warm them up.
- Serve each tortilla topped with some beans, chorizo, Cilantro Sauce, avocado, carrots, radishes, sweet onions, microgreens, queso fresco.
Tried this recipe?Let us know how it was!
