Chorizo and Black Bean Tacos

Ingredients

• ¾ lb Chorizo sausage
• 15 oz Black beans, canned
• 8 Corn tortillas
• ½ Onion
• 2 clove Garlic
• 1 Lime
• ¼ bunch Cilantro (optional)
• ½ cup Salsa (optional)
• 1 Avocado (optional)
• ¼ cup Cotija cheese (optional)
• 1 tsp Vegetable oil

Steps

1. Remove chorizo from casings and crumble. Dice half an onion and mince the garlic.
2. Heat vegetable oil in a large skillet over medium-high heat. Add chorizo and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Drain any excess grease.
3. Add diced onion and minced garlic to the skillet with the chorizo. Cook until onion softens, about 3-4 minutes.
4. Drain and rinse the black beans. Add them to the skillet with the chorizo and onions. Cook for another 3-5 minutes, stirring occasionally, until heated through.
5. Warm the corn tortillas according to package directions (microwave, dry skillet, or oven).
6. Assemble tacos by spooning the chorizo and black bean mixture into the warm tortillas. Garnish with a squeeze of fresh lime juice, chopped cilantro, salsa, avocado, or cotija cheese, if desired.