Spicy Pinto Bean and Chorizo Tacos

Ingredients

Chorizo

8 ounces, casing removed

Pinto beans

2 cups, drained and rinsed

Onion

1 medium, diced

Garlic

2 cloves, minced

Cumin

1 teaspoon

Chili powder

1 tablespoon

Salt

to taste

Black pepper

to taste

Tortillas

8 small (corn or flour)

Lime

1, cut into wedges

Cilantro

1/4 cup, chopped

Instructions

1. In a large skillet, cook the chorizo over medium heat, breaking it apart with a spatula, until browned and cooked through (about 5-7 minutes). Remove the chorizo from the skillet and set aside, leaving the rendered fat in the pan.
2. In the same skillet, add the diced onion and minced garlic. Sauté until the onion is translucent and fragrant (about 3-4 minutes).
3. Add the drained and rinsed pinto beans to the skillet. Stir in cumin, chili powder, salt, and pepper. Cook for 5 minutes, stirring occasionally, until heated through.
4. Return the cooked chorizo to the skillet and mix well with the bean mixture. Cook for an additional 2-3 minutes to allow flavors to meld.
5. In a separate skillet or on a griddle, warm the tortillas over medium heat for about 30 seconds on each side until pliable.
6. To assemble the tacos, spoon a generous amount of the chorizo and bean mixture onto each tortilla. Top with chopped cilantro and a squeeze of fresh lime juice.
7. Serve hot, with lime wedges on the side for added zest.