Crispy Bean and Chorizo Tacos

chorizo

🥗Healthier: turkey chorizo

💰Cheaper: ground beef

Turkey chorizo reduces fat while maintaining flavor.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: cream cheese

Greek yogurt lowers calories and adds creaminess.

refried beans

🥗Healthier: black bean puree

💰Cheaper: canned beans

Black bean puree is lower in fat and easy to prepare.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast adds a cheesy flavor with fewer calories.

Boil water in a pot.

Add 2 cups of peruano beans, salt to taste, and 3 garlic cloves to the boiling water.

Cover and cook on medium heat for about 1.5 hours, checking for softness.

Prepare the other ingredients: slice chile ancho, remove seeds and veins, and dice into small pieces.

Mix diced chile ancho with 1 teaspoon garlic powder, 1 teaspoon salt, 1 teaspoon black pepper, and juice of 1 lemon. Let it rest.

Slice red onion into thin slices and cover with Saran Wrap to marinate in the refrigerator.

Wash and prepare lettuce.

Warm tortillas in a skillet until heated through.

In a separate pan, cook chorizo without added oil, breaking it apart and adding a little water as needed.

Once chorizo is golden brown, add 2 cups of cooked beans and a bit of the bean juice, then mash lightly, leaving some texture.

Heat vegetable oil in another pan until hot.

Fill tortillas generously with the chorizo and bean mixture, then fry in hot oil until golden brown and crispy, flipping as needed.

Remove crispy tacos and drain on a plate lined with napkins to absorb excess oil.

Assemble tacos with lettuce, queso fresco, and pickled onion. Serve immediately.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens