Ingredients
Rice
- 1/2 cup White rice rinsed and drained
Seasoning
- Salt
- Black pepper
Black Beans
- 1 TBSP Extra-virgin olive oil
- 2 clove Garlic minced
- 2 TBSP Onion minced
- 1/2 tsp Ground cumin
- 1 cup Black beans with the liquid from the can
- 1 TBSP Fresh cilantro chopped
- 1/4 cup Mexican cheese blend shredded
Tacos
- 1 TBSP Extra-virgin olive oil
- 8 oz Ground chorizo sausage
- 4 - 6 Soft taco shells depending on size
- 1 Avocado diced
- 1/4 cup Tomato diced small
- 1/4 cup Salsa verde
- Fresh cilantro garnish
- 2 wedges Lime
Lime Spritzer
- 22 oz Sparkling water cold
- 2 oz Lime juice
- 2 tsp Sugar
Instructions
- Prep the ingredients per the instructions above.
- Cook the rice according to the instructions on the package. Once tender, season with salt and pepper to taste. Cover with a lid to keep warm.
- Make the beans: Heat the oil in a saucepan over medium heat. Sauté the garlic and onion until the onions start to soften. Stir in the cumin, then stir in the black beans and 1/4 cup of water, and season with salt and pepper. Simmer for 15-20 minutes to develop flavor.
- Heat a skillet over medium heat. Once hot, add the oil. Crumble in the chorizo and brown it very well while crumbling into smaller pieces until no longer pink. Then remove from the heat.
- Warm the taco shells in the skillet on both sides.
- Mix all the ingredients for the spritzer. Add sugar to taste for a hint of sweetness. Serve over ice (optional).
- Place the chorizo on the taco shells, top with avocado and tomato, and drizzle with salsa. Garnish with cilantro and lime. Serve with rice, beans, and spritzer.
Nutrition
Calories: 398kcal | Carbohydrates: 38g | Protein: 27g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 651mg | Potassium: 635mg | Fiber: 6g | Sugar: 1g | Vitamin A: 741IU | Vitamin C: 14mg | Calcium: 197mg | Iron: 2mg
Chorizo Tacos
Ingredients
Rice
- 1/2 cup White rice rinsed and drained
Seasoning
- Salt
- Black pepper
Black Beans
- 1 TBSP Extra-virgin olive oil
- 2 clove Garlic minced
- 2 TBSP Onion minced
- 1/2 tsp Ground cumin
- 1 cup Black beans with the liquid from the can
- 1 TBSP Fresh cilantro chopped
- 1/4 cup Mexican cheese blend shredded
Tacos
- 1 TBSP Extra-virgin olive oil
- 8 oz Ground chorizo sausage
- 4 - 6 Soft taco shells depending on size
- 1 Avocado diced
- 1/4 cup Tomato diced small
- 1/4 cup Salsa verde
- Fresh cilantro garnish
- 2 wedges Lime
Lime Spritzer
- 22 oz Sparkling water cold
- 2 oz Lime juice
- 2 tsp Sugar
Instructions
- Prep the ingredients per the instructions above.
- Cook the rice according to the instructions on the package. Once tender, season with salt and pepper to taste. Cover with a lid to keep warm.
- Make the beans: Heat the oil in a saucepan over medium heat. Sauté the garlic and onion until the onions start to soften. Stir in the cumin, then stir in the black beans and 1/4 cup of water, and season with salt and pepper. Simmer for 15-20 minutes to develop flavor.
- Heat a skillet over medium heat. Once hot, add the oil. Crumble in the chorizo and brown it very well while crumbling into smaller pieces until no longer pink. Then remove from the heat.
- Warm the taco shells in the skillet on both sides.
- Mix all the ingredients for the spritzer. Add sugar to taste for a hint of sweetness. Serve over ice (optional).
- Place the chorizo on the taco shells, top with avocado and tomato, and drizzle with salsa. Garnish with cilantro and lime. Serve with rice, beans, and spritzer.
Nutrition
Calories: 398kcalCarbohydrates: 38gProtein: 27gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 67mgSodium: 651mgPotassium: 635mgFiber: 6gSugar: 1gVitamin A: 741IUVitamin C: 14mgCalcium: 197mgIron: 2mg
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