We love soy chorizo sausage because it adds spice and texture to recipes without a processed fake meat flavor. Here, it fills out a simple bean filling for homemade tacos that can be on the table in under 30 minutes.
YIELD: SERVES 6
12 6-inch corn tortillas
1 Tbs. canola oil
1 small red onion, divided: half of onion diced, half sliced
1 clove garlic, minced (1 tsp.)
4 oz. soy chorizo sausage
1 10-oz. can diced tomatoes with chiles
2 15-oz. cans pinto beans, rinsed and drained
1 small avocado, sliced
⅓ cup crumbled queso fresco or grated Cheddar cheese
¼ cup chopped cilantro
- Preheat oven to 350°F. Wrap tortillas in foil, and place in oven to warm.
- Heat oil in nonstick skillet over medium-high heat. Add diced onion, and sauté 3 minutes. Add garlic, and cook 1 minute more. Crumble soy sausage into pan, and sauté 1 minute. Stir in diced tomatoes, and bring mixture to a simmer. Reduce heat to medium-low, and cook 4 to 5 minutes, or until slightly thickened. Stir in beans, and cook 2 minutes more, or until beans are warmed through.
- To assemble tacos: Fill tortillas with 3 Tbs. bean mixture. Top with sliced onions, avocado, cheese, and cilantro. Serve with salsa and hot sauce, if desired.
30 MINUTES OR LESS
Protein: 10 g
Total Fat: 13.5 g
Saturated Fat: 2 g
Carbohydrates: 48 g
Cholesterol: 7 mg
Sodium: 807 mg
Fiber: 9 g
Sugar: 4 g