Hands-On Time
25 Mins
Total Time
25 Mins
Yield
Serves 4
Christopher Baker

How to Make It

Step 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.

Step 2

Meanwhile, in a medium bowl, combine the beans, radishes, cilantro, lime juice, oil, cumin, ½ teaspoon salt, and ¼ teaspoon pepper.

Step 3

Fill the taco shells with the chorizo mixture, black bean salsa, avocado, and sour cream.

Ratings & Reviews

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Reviews
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