Recipe printed from Jenn's Food Journey, adapted from Eddie Canterbury
1 lbs chorizo
1/2 can of refried beans (16oz can)
1 avocado, sliced
crumbled queso fresco cheese (as much as you want)
shredded Mexican cheese mix
8-10 white corn tortillas (8-10")
For the Mango Salsa -
1 mango, cut into chunks
1 cup cherry tomatoes, halved or quartered
1 Tablespoon finely diced onion or shallots
1 Tablespoon freshly chopped cilantro leaves
garlic salt, to taste
lime juice, to taste
Mix all ingredients together for the salsa. Cover and refrigerate until ready to use.
In a skillet over medium heat, add the chorizo. Cook for 5-8 minutes or until chorizo is cooked through. Remove from heat and drain if desired.
Preheat grill to 325 degrees. Brush each tortilla with oil on both sides. Spread a layer of refried beans on the tortilla and top with avocado slices on one half of the tortilla. Add the chorizo and queso fresco on the same side. Now cover entire tortilla with shredded cheese. Do not fold at this time, leave them flat.
Place the tortillas directly on the grill grate and let cook 2-3 minutes. When the tortilla becomes flexible, carefully fold up the cheese side only to create a taco (I used tongs and a spatula). Continue to cook until both sides of the taco or golden brown. Carefully remove from grill. Serve with mango salsa and enjoy!