Ingredients
12
12 servings
- •½ medium white onion, diced
- •8 oz pork chorizo, or beef chorizo
- •1 roma tomato, diced
- •1 small bunch fresh cilantro, chopped, divided
- •15 oz refried black bean
- •12 medium white corn tortillas
- •6 oz queso fresco, crumbled
- •salsa of choice, for serving (optional)
Instructions
- Heat the olive oil in a large pan over medium heat. Add the onion and chorizo and cook for 6–8 minutes, or until the liquid from the chorizo begins to evaporate. Add the tomato and half of the cilantro and cook for another 2–3 minutes, until all of the liquid has evaporated. Add the beans and mix well to combine.
- Heat a separate large pan or griddle over medium-high heat. Cook the tortillas for about 1 minute on each side, or until air bubbles and golden brown spots appear.
- Spoon the chorizo and bean filling onto the tortillas, then sprinkle with queso fresco and the remaining cilantro. Serve immediately.
- Enjoy!
Nutritional Facts
Per 12 servings
- Calories: 214
- Carbohydrate: 17g
- Fat: 11g
- Fiber: 2g
- Protein: 10g
- Sugar: 0g
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