Lily cooks

Spicy Bean and Chorizo Tacos

Spicy Bean and Chorizo Tacos
Preparation time:
20 minutes
Cooking time:
20 minutes

Wonderful summery dish that is perfect for any outdoor get together. Spicy beans and chorizo are an award winning pair, that when wrapped in a corn tortilla is the ultimate bbq finger food.

  • Ingredients

    For the refried beans:
    • 2tbls sunflower oil
    • 25g white onion, in chunks
    • 1 large garlic clove, peeled
    • 10g dried pasilla chillies, stemmed and deseeded
    • 560g tin Mexican whole black beans, drained
    • 150ml water
    • 1 chipotle in adobo sauce
    • Flaky sea salt to taste
    For the Chorizo:
    • 1tsp vegetable oil
    • 250g raw chorizo sausage, cut into small chunks
    • 1 large white onion, sliced
    • 1 red jalapeo chilli, sliced
    For the Tacos:
    • 16 corn tortillas, warmed
    • Feta Cheese
    • Salsa of your choice
  • Method

    • Heat the oil in a medium, non-stick frying pan at medium high heat and add the onion and garlic clove. Cook them for 2 minutes before adding the pasilla chillies cut into 3 pieces; stir continuously and cook for 1 further minute. Remove from heat and take the contents of the pan, leaving the oily pan aside to use later.
    • Transfer the pan fried items to the blender together with the beans, water and chipotle in adobo. Blend until you have a smooth, silky sauce.
    • Return the oily pan to the heat at medium high. Pour the bean sauce making sure to scrap all of the beans from the blender, you can use a little extra water to dislodge anything stuck in it.
    • Cook the beans on medium high heat for 10 to 15 minutes, stirring constantly to prevent them from sticking and burning. You’re looking for a custard like consistency in them.
    • While the beans cook, get on with cooking the chorizo. Heat the oil in a small, non-stick frying pan to medium high heat. Add the chorizo and fry for 2 minutes or until the chorizo has released its juices. Add the onion and chilli and lower the heat to medium. Cook this stirring occasionally for 4 to 5 minutes, or until the chorizo starts to crisp up a little and the onion and chilli are soft
    • To serve these tacos, take a warmed corn tortilla, add a spoonful of the refried beans and top them up with some chorizo. Sprinkle some feta cheese and some salsa of your choice and enjoy. 

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