Hungry Days

Chorizo and Black Bean Tacos

October 3, 2015

travel cooking

I almost called this recipe ‘last minute fridge raid tacos’ but it didn’t quite have the same ring to it.  This was one of those dinners where I opened my fridge up and threw some things together and it turned out really delicious. I love it when that happens! It’s funny, a year ago these ingredients weren’t staples in our house. In fact I don’t think we’d ever had black beans in our cupboards, and chorizo was something of an ‘exotic’ ingredient.  These days we eat some variation of them each week – especially the tortillas. They’re so versatile! We have breakfast tacos, dinner tacos, crispy tortillas in soup, tortilla pizzas…yum.

Anyway, I digress. These only have a few ingredients, can be thrown together in under 20 minutes and, most importantly are delicious.  You don’t have to simmer the black beans – but if you have the time it’s really worth it.  The coriander stems get rid of that metallic taste, and add a really nice freshness to the dish.  Also, obviously, feel feee to throw some avocado, pickled red onion and coriander on top (if I had any in the house I would have!)

equipment needed

a small pot or frying pan
a frying pan
a bowl
a chopping board
a sharp knife

ingredients

1 can black beans
1 chorizo sausage
corn or flour tortillas
one chipotle chilli (for smokiness)
one jalapeno chilli (for heat)
3 cloves garlic4 – 5 coriander stems

method

Drain and rinse the beans in cold water, then put into a small pot or pan on a low heat.  Add the garlic, chillies, coriander stems and 1/4 cup water.  Leave to simmer for fifteen minutes (or until the rest of the meal is ready).

Slice the chorizo and brown in a pan over a medium heat.  Stir regularly until brown and crispy all over.  Meanwhile dice the tomato – I’m not a huge fan of the seeds in tacos so I tend to keep half of them and throw the rest away.

Warm the tortillas over one of the elements. After many burnt/dry/soggy tacos I’ve finally figured out the best way of doing this! After the first one is warmed through, place the next one on the element and put the warmed one on top.  When you flip the bottom one over, flip the top one too. And repeat.  This way all of the tortillas stay warm, and soft.

When the tortillas are all warm, wrap them in a tablecloth, and serve alongside the beans, chorizo and tomatoes. I didn’t add any sauce because the beans were saucy and spicy enough.

Let me know what you think!

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