Chorizo Black Bean Tacos

Circle B Kitchen

Serves 4

8 corn tortillas

2-3 cups of chorizo black beans, heated

1 avocado, diced

a good handful of fresh cilantro (chopped or torn)

1 cup of crumbled queso fresco (can use a grated Mexican cheese blend or feta cheese)

1 or 2 limes, sliced into eighths

Heat the tortillas, one at a time over the flame of a gas stove, being careful not burn them, but it’s OK to have little scorch spots. I like to cook them until they’re just starting to crisp, but are still bendable. Conversely, you can heat the tortillas on a cast iron griddle. Keep them warm between two plates until ready to assemble.

Place about ¼ cup or so of the black beans in each tortilla. Top the beans with some of the cheese, the diced avocado and cilantro. Serve with a couple of the lime slices for each person to squeeze onto each taco.