Give your breakfast a major flavor upgrade. These Chorizo Breakfast Tacos are the perfect blend of healthy, filling, fun, and delicious!
Yes, you can eat a taco for breakfast. Cue the applause!
Most mornings, I make these classic, customizable Breakfast Tacos with eggs; they hit the spot every time.
For mornings when you want to spice it up (literally), that’s where these chorizo breakfast tacos come in.
Real-deal Texas breakfast tacos like the ones I’ve had in Austin, Houston, and Dallas span the flavor gamut, and we shouldn’t limit ourselves either.
On our last visit to Houston, we tried brisket tacos, migas tacos, crispy bacon tacos, and chorizo breakfast tacos, which were my favorite.
- Chorizo is bold and zesty.
- Since it’s sausage, it feels extra brunch-appropriate.
- It is easy to find at major grocery stores.
- It cooks in a few minutes (unlike brisket which takes a full day of TLC).
Not only does this recipe wholly satisfy my breakfast taco craving, but it is also ready in 20 minutes flat.
While they’re truly scrumptious and special at breakfast, they also make a fantastic hearty lunch or dinner that the entire family will enjoy.
The leftovers also reheat beautifully, and if you’d like to make these tacos for a crowd, you can multiply the recipe by as many portions as you need.
5 Star Review
“So good! Delicious and so healthy and versatile!!”— Donna —
How to Make Chorizo Breakfast Tacos
In lieu of eggs, these breakfast tacos bulk up with browned chorizo and black beans.
Of course, you can add scrambled eggs if you like, or make them deliciously messy with a fried egg.
- Turkey Chorizo. Chorizo is a spicy breakfast sausage popular in Mexican cooking. Turkey chorizo has all the stellar spice of classic pork chorizo but it is leaner.
- Black Beans. They add more texture to the tacos. Plus, they’re packed with filling protein and fiber.
- Cheese. No breakfast taco should be without a cheesy element.
- Prepared Salsa. A super shortcut that adds flavor pizzazz for next-to-zero extra work on our part. It makes the filling more moist, and you can serve the extra on the tacos. WIN. Use any salsa you love (I went for a medium, chunky style; green salsa would also be tasty).
- Green Onions. Adds a touch of onion flavor and freshness.
- Tortillas. Wrap up all the flavors of the filling into a pillowy soft tortilla.
- Warm the tortillas by wrapping them in a slightly damp paper towel and microwaving (or lightly toast them over the open flame of a gas burner). Brown the chorizo in a large skillet (nonstick or a cast iron skillet both work) over medium-high heat.
- Pour in the beans and salsa and stir over medium heat. Mash the beans. Add part of the green onions. Season with kosher salt and pepper to taste.
- Stuff the filling into the warm tortillas. Top as desired and DIG IN!
- To Store. Refrigerate leftovers in an airtight storage container for up to 3 days.
- To Reheat. Rewarm in a skillet on the stovetop over medium-low heat or in the microwave. Serve scrambled with eggs or over rice, or make another round of tacos.
- To Freeze. Freeze breakfast taco filling in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Meal Prep Tip
The filling can be prepared up to 1 day in advance. Rewarm the filling and heat the tortillas just before serving.
Recommended Tools to Make this Recipe
- Skillet. Perfect for making the breakfast taco filling.
- Baking Sheet. To keep tortillas warm for the sausage breakfast tacos.
- Spatula. An all-purpose, heat-proof spatula.
In our house, breakfast tacos are called “the best breakfast ever.” What will you call them in yours?
Chorizo Breakfast Tacos
- 12 small flour tortillas
- 1 tablespoon extra-virgin olive oil
- 16 ounces ground chorizo turkey sausage*
- 1 (15-ounce) can low-sodium black beans
- 1/2 cup prepared salsa
- 1 small bunch green onions
- 11 cup freshly shredded sharp cheddar cheese
- diced tomatoes or halved cherry or grape tomatoes
- sliced avocado
- chopped fresh cilantro
- 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.
- *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 than Spanish cured chorizo, which is cooked and slices more like salami (it’s delish, but will not work for this recipe).
- TO MAKE AHEAD: Filling can be prepared up to 1 day in advance. Rewarm the filling and heat the tortillas just before serving.
- TO STORE: Refrigerate leftovers in an airtight storage container for up to 3 days.
- TO REHEAT: Rewarm in a skillet on the stovetop over medium-low heat or in the microwave. Serve scrambled with eggs or over rice, or make another round of tacos.
- TO FREEZE: Freeze breakfast taco filling in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
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