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Black Bean, Potato, Chorizo Tacos.

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Servings 3 -4 Servings

Ingredients
  

  • 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

Instructions
 

  • Pre-heat oven to 400 degrees.
  • 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.
  • While potatoes are cooking, heat remaining tablespoon of olive oil in a large skillet and brown chorizo with onions and garlic.
  • 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.
  • Finally, add in corn and lime juice and heat mixture through.
  • Fill warm tortillas with a heaping scoop of the crispy potatoes, and another large scoop of the chorizo and black bean mixture.
  • Top with grated queso fresco, avocado slices, diced red onion and scallions, and more fresh lime if desired.