Chorizo-Potato Tacos With Black Bean Salsa

Chorizo-Potato Tacos With Black Bean Salsa
Christopher Baker
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preparation
25
minutes
cooking
25
minutes
Serves 4

Ingredients

1
pound
fresh chorizo or Italian sausage, casings removed
1
russet potato (8 ounces), cut into 1⁄4-inch pieces
1
15-ounce can black beans, rinsed
4
radishes, cut into small pieces
1/2
cup
chopped fresh cilantro
2
tablespoons
fresh lime juice
1
tablespoon
olive oil
1/2
teaspoon
ground cumin
kosher salt and black pepper
8
hard taco shells, warmed
1
avocado, sliced
1/4
cup
sour cream

Directions

  1. In a large nonstick skillet, cook the chorizo and potato over medium-high heat, breaking up the chorizo with a spoon, until it is browned and the potatoes are tender, 12 to 15 minutes.
  2. Meanwhile, in a medium bowl, combine the beans, radishes, cilantro, lime juice, oil, cumin, ½ teaspoon salt, and ¼ teaspoon pepper.
  3. Fill the taco shells with the chorizo mixture, black bean salsa, avocado, and sour cream.
Kate Merker and Sara Quessenberry
September 2010

Nutritional Information

  • Per Serving
  • Calories 871
  • Fat 61 g
  • Sat Fat 21 g
  • Cholesterol 110 mg
  • Sodium 2,004 mg
  • Protein 36 g
  • Carbohydrate 47 g
  • Sugar 2 g
  • Fiber 10 g
  • Iron 4 mg
  • Calcium 100 mg
What does this mean? See Nutrition 101.

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