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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:



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

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    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.