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Healthy breakfast tacos with turkey chorizo, black beans and cheese. Tastes like breakfast tacos you find in Texas! Perfect for breakfast and quick dinners.
Ingredients
12 small flour tortillas — swap corn to make gluten free
1 tablespoon extra-virgin olive oil
16 ounces ground chorizo turkey sausage*
1 (15-ounce) can low-sodium black beans — rinsed and drained
1/2 cup prepared salsa — plus additional for serving
1 small bunch green onions — finely chopped, divided
1 cup freshly shredded sharp cheddar cheese — about 3 ounces
FOR SERVING:
Diced tomatoes or halved cherry or grape tomatoes
Sliced avocado
Chopped fresh cilantro
Instructions
To warm the tortillas: Place a rack in the center of your oven and preheat the oven to 350 degrees F. Divide the tortillas into two stacks of 5 and wrap each stack in foil. Place the stacks on an ungreased baking sheet. Place in the oven and heat for 8 to 10 minutes, until warmed through. Set aside and leave wrapped until ready to serve.
In a large, deep skillet, heat the olive oil over medium-high heat. Once the oil is hot but not yet smoking, add the turkey sausage (stand back, as it may splatter). Cook, breaking apart the meat into small pieces with a wooden spoon or a heatproof spatula, until brown and fully cooked through, about 8 minutes.
Add the beans and salsa. Stir to combine, and with the back of a large spoon, lightly mash the beans. Cook until the beans are heated through and the salsa liquid has cooked off, about 3 minutes. Stir in about two-thirds of the green onions, reserving a small handful for serving. Let cook 30 seconds, then remove the filling from the heat.
Stuff and serve! Pile the filling into warm tortillas, adding about 1/3 cup to each. Top each with a generous tablespoon of cheese or any other desired toppings. Enjoy immediately.
Recipe Notes
Look for uncooked ground turkey chorizo sausage, sold in a bulk-type package (I found a 16-ounce tube of it in the meat department by the other ground turkey). If you can't find it, you can swap regular chorizo. Note that this is different that Spanish cured chorizo, which is cooked and slices more like salami (it's delish, but will not work for this recipe).
Make-ahead tip: Filling can be prepared up to 1 day in advance. Rewarm the filling and heat the tortillas just before serving.
Store leftovers in an airtight container in the refrigerator. Rewarm and serve scrambled with eggs or over rice, or make another round of tacos.
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