Chorizo Breakfast Tacos
Healthy breakfast tacos with turkey chorizo, black beans and cheese. Tastes like breakfast tacos you find in Texas! Perfect for breakfast and quick dinners.
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
Servings: 12 tacos
Ingredients
- 12 small flour tortillas
- 1 tablespoon extra-virgin olive oil
- 16 ounces ground chorizo turkey sausage*
- 1 (15-ounce) can low-sodium black beans
- ½ cup prepared salsa
- 1 small bunch green onions
- 1 cup freshly shredded sharp cheddar cheese
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.
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 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.
Nutrition
Serving: 1tacoCalories: 249kcalCarbohydrates: 24gProtein: 15gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 38mgPotassium: 299mgFiber: 4gSugar: 2gVitamin A: 181IUVitamin C: 1mgCalcium: 130mgIron: 2mg
