Looking for a lightning-fast weeknight dinner that doesn’t skimp on flavor? You’ve found it! These Soy Chorizo and Pinto Bean Tacos are an absolute game-changer. We’re huge fans of soy chorizo because it delivers that spicy, savory punch and satisfying texture without any of the ‘fake meat’ aftertaste. It perfectly complements the creamy pinto beans, creating a hearty, delicious filling that comes together in a single skillet. Get ready to have a new Taco Tuesday staple on the table in less than 30 minutes!
Ingredients
• (Serves 6)
• 12 6-inch / 15 cm corn tortillas
• 1 Tbs. / 15 mL canola oil
• 1 small red onion, divided: half diced, half thinly sliced
• 1 clove garlic, minced (approx. 1 tsp. / 5 g)
• 4 oz. / 113 g soy chorizo sausage, casings removed
• 1 10-oz. / 280 g can diced tomatoes with chiles
• 2 15-oz. / 425 g cans pinto beans, rinsed and drained
• 1 small avocado, sliced
• ⅓ cup / 40 g crumbled queso fresco or grated Cheddar cheese
• ¼ cup / 10 g chopped fresh cilantro
Instructions
1. Preheat your oven to 350°F / 175°C. Wrap the stack of tortillas in aluminum foil and place them in the oven to warm while you prepare the filling.
2. Heat the oil in a large nonstick skillet over medium-high heat. Add the diced red onion and sauté for 3 minutes until softened. Stir in the minced garlic and cook for 1 minute more until fragrant.
3. Crumble the soy chorizo into the skillet and sauté for 1 minute, breaking it up with a spoon. Stir in the can of diced tomatoes with chiles and bring the mixture to a simmer.
4. Reduce the heat to medium-low and let it cook for 4-5 minutes, allowing the mixture to thicken slightly. Stir in the rinsed and drained pinto beans and cook for 2 more minutes, or until the beans are heated through.
5. To assemble, fill each warm tortilla with about 3 tablespoons of the bean and chorizo mixture. Top with the sliced red onion, avocado slices, crumbled cheese, and fresh cilantro. Serve immediately with your favorite salsa or hot sauce, if desired.
Nutritional Information
• Nutrition Information
• Calories: 366
• 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
Pro Tips
• For a creamier filling, use the back of your spoon to gently mash about a quarter of the pinto beans directly in the skillet as they heat up.
• To get the best texture from your soy chorizo, make sure your pan is hot before adding it and allow it to get slightly browned and crispy before adding the tomatoes.
• No time to heat the oven? Warm your corn tortillas one by one in a dry, hot skillet for about 30 seconds per side, or wrap the stack in a damp paper towel and microwave for 45-60 seconds.
• A bright squeeze of fresh lime juice over the finished tacos will elevate all the flavors and cut through the richness of the cheese and avocado.
FAQ
Q: How can I make these soy chorizo tacos vegan
A: This recipe is easily made vegan! The only non-vegan ingredient is the queso fresco or Cheddar cheese. Simply omit the cheese or substitute it with your favorite dairy-free shredded cheese or a sprinkle of nutritional yeast for a cheesy flavor.
Q: Is this vegetarian taco recipe a good source of protein
A: Yes, these tacos provide a solid amount of plant-based protein. The combination of soy chorizo and pinto beans creates a complete protein source. Each serving contains 10 grams of protein, making it a satisfying and hearty vegetarian meal.
Q: Can I make the soy chorizo and pinto bean filling ahead of time
A: Absolutely! The filling is perfect for meal prep. Cook the soy chorizo and pinto bean mixture as directed, let it cool completely, and store it in an airtight container in the refrigerator for up to 4 days. When you’re ready to eat, simply reheat the filling in a skillet or microwave and assemble your tacos with fresh tortillas and toppings.
Q: Where can I find soy chorizo in the grocery store
A: Soy chorizo, often called ‘soyrizo,’ is widely available in most major supermarkets. You can typically find it in the refrigerated section near other plant-based proteins like tofu and tempeh, or sometimes in the traditional meat aisle alongside regular chorizo.
