Chorizo-Potato Tacos With Black Bean Salsa
Serves 4|
Hands-On Time:
|
Total Time:
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
- 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.
- Meanwhile, in a medium bowl, combine the beans, radishes, cilantro, lime juice, oil, cumin, ½ teaspoon salt, and ¼ teaspoon pepper.
- Fill the taco shells with the chorizo mixture, black bean salsa, avocado, and sour cream.
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
.
Similar Recipes
Quick Tip
Cilantro stems are so tender you can chop them up right along with the leaves.
What's on Your Plate?
Advertisement
FRESH PICK
Cranberries
High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost
always eaten cooked, as in the classic Thanksgiving relish.
