Rating: 3.5 stars
194 Ratings
  • 5 star values: 48
  • 4 star values: 54
  • 3 star values: 33
  • 2 star values: 41
  • 1 star values: 18
Kate Merker and Sara Quessenberry

Gallery

Credit: Christopher Baker

Recipe Summary

hands-on:
25 mins
total:
25 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

871 calories; fat 61g; saturated fat 21g; cholesterol 110mg; sodium 2004mg; protein 36g; carbohydrates 47g; sugars 2g; fiber 10g; iron 4mg; calcium 100mg.
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