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.
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