Chorizo Black Bean Tacos
Circle B Kitchen
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.