It’s Taco Tuesday! I actually just had to check the calendar to confirm it is in fact Tuesday, since this week seems to be dragging. Confirmed: we haven’t quite yet made it to Wednesday, so we will reward ourselves with the one redeeming quality of Tuesday: taco night. Tacos are the most-requested meal in my household, and I’m always on board with that suggestion. This week I decided to mix up our standard taco fillings with a few new ingredients! These tasty tacos are loaded with flavorful bites of chorizo sausage crumbles, black beans and corn with lots of spices, and crispy little potatoes underneath queso fresco and taco toppings. I’ve been dreaming of this recipe since I last tested them, and think I’ll double the batch next time so we have lots of leftovers for lunch too! Get the full recipe below:

Black Bean, Potato, Chorizo Tacos.
Serves: 3-4 Servings
  • 2 Cups Red Potatoes, diced in ¼” pieces
  • 2 Tbsp. Olive Oil, divided
  • ¾ Tsp. of Onion Powder, divided
  • ¾ Tsp. of Garlic Powder, divided
  • ¾ Tsp. of Cumin, divided
  • ¾ Tsp. of Chili Powder, divided
  • 8 oz. of Chorizo Sausage, removed from casings
  • 1 Small Yellow Onion, diced
  • 2 Cloves of Garlic, minced
  • 15 oz. can of Black Beans
  • 8 oz. can of Corn
  • 1 Lime, juiced
  • Salt and Pepper
  • Tortillas, queso fresco, avocados, red onion, scallions for serving
  1. Pre-heat oven to 400 degrees.
  2. Dice red potatoes into ¼” cubed pieces and toss on a rimmed baking sheet with 1 Tbsp. of olive oil and ¼ tsp. each of onion powder, garlic powder, cumin, chili powder, and season lightly with salt and pepper. Bake in oven for 15 minutes until crispy.
  3. While potatoes are cooking, heat remaining tablespoon of olive oil in a large skillet and brown chorizo with onions and garlic.
  4. Once chorizo is cooked through and the onions have softened, add black beans and ½ tsp. each of onion powder, garlic powder, cumin, and chili powder.
  5. Finally, add in corn and lime juice and heat mixture through.
  6. Fill warm tortillas with a heaping scoop of the crispy potatoes, and another large scoop of the chorizo and black bean mixture.
  7. Top with grated queso fresco, avocado slices, diced red onion and scallions, and more fresh lime if desired.