Our series of Taco Tuesdays continues. This week's pairing combines chorizo and black beans in Ortega Taco Flat Shells. This recipe also has the distinction of being ready start to finish in 32 minutes. That's great for a weeknight meal!
Ortego Taco Flat Shells
1 pound chorizo, casings removed
1 can black beans, rinsed and drained
1/2 cup chopped onions
1/4 chop diced jalapenos
1/3 cup diced tomatoes
1/2 cup shredded White Quesadilla cheese
Toppings:
chopped cilantro
sour cream
sliced avocados
Begin by browning the chorizo in a medium skillet over medium heat. Break the chorizo into pieces with a wooden spoon and allow to cook for 6 - 8 minutes, stirring occasionally. Drain well.
While the chorizo is browning, heat the beans in a small saucepan.
Preheat oven to 350 degrees.
Place the taco shells in a medium baking dish. Spoon black beans into the shells.
Now it's time to layer in that delicious chorizo.
Divide the onions, jalapenos and tomatoes over the chorizo.
And last, but not least, sprinkle the cheese evenly oven the tacos.
Place in the oven 3 - 5 minutes until the cheese melts.
Top with your favorite taco toppings! I chose cilantro and sour cream for mine.
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