Chorizo-Potato Tacos With Black Bean Salsa

Chorizo-Potato Tacos With Black Bean Salsa
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Serves 4| Hands-On Time: | Total Time:

Ingredients

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.
By October, 2010

Nutritional Information

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

Quick Tip

Cilantro
Cilantro stems are so tender you can chop them up right along with the leaves. 

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