1 pound fresh chorizo or Italian sausage, casings removed
1 russet potato (8 ounces), cut into 1⁄4-inch pieces
1 15-ounce can black beans, rinsed
4 radishes, cut into small pieces
1/2 cup chopped fresh cilantro
2 tablespoons fresh lime juice
1 tablespoon olive oil
1/2 teaspoon ground cumin
kosher salt and black pepper
8 hard taco shells, warmed
1 avocado, sliced
1/4 cup sour cream
Directions
1.In a large nonstick skillet, cook the chorizo and potato over medium-high heat, breaking up the chorizo with a spoon, until it is browned and the potatoes are tender, 12 to 15 minutes.
2.Meanwhile, in a medium bowl, combine the beans, radishes, cilantro, lime juice, oil, cumin, ½ teaspoon salt, and ¼ teaspoon pepper.
3.Fill the taco shells with the chorizo mixture, black bean salsa, avocado, and sour cream
recipe source: http://www.realsimple.com/food-recipes/browse-all-recipes/chorizo-potato-tacos-black-bean-salsa-00000000041502/index.html
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