Chorizo Potato Tacos with crispy potatoes and salty, spicy chorizo are topped with a crisp black bean and cilantro salsa to make a delicious but frugal dinner.
Course Main
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 4-6
Calories
Author The Gracious Wife
Ingredients
1poundchorizo
1russet potatopeeled and cubed
115 ounce can black beans, rinsed
½cupfresh cilantrochopped
1tablespoonolive oil
½teaspoonground cumin
8hard taco shells
Optional: Cheeseavocado (mashed or sliced), sour cream, or any other desired toppings
Instructions
In a large skillet, cook the chorizo and cubed potato over medium-high heat. Break up the chorizo as you cook (just like you would while browning ground beef). Continue cooking until the chorizo is cooked and the potatoes are tender, about 15 minutes.
In a medium mixing bowl, combine beans, cilantro, oil, and cumin. Toss together until everything is incorporated.
Fill taco shells with some of the meat and potato mixture. Then put on your black bean mixture, and top with any other additional topping you desire.