1 pound fresh chorizo or italian sausage, casings removed
1 russet potato (8oz) cut into 1/4 inch pieces
1 15oz can black beans, rinsed
4 radishes, cut into small pieces
1/2 cup chopped fresh cilantro
2 tablespoons fresh lime juice
1 tablespoon olive oil
1/2 teaspoon of ground cumin
kosher salt and black pepper
8 hard taco shells or soft shells, warmed
1 avacado, sliced
1/4 cup sour cream
Instructions
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.
Meanwhile, in a medium bowl, combine the beans,
radishes, cilantro, lime juice, oil, cumin, 1/2
teaspoon salt, and 1/4 teaspoon pepper.
Fill the taco shells with the chorizo mixture, black
bean salsa, avacado, and sour cream.
Originally Submitted
9/21/2010
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