Chorizo is known for being an intensely seasoned sausage popular in both Spanish and Mexican cuisines. Fresh tacos are a simple way to share a healthy meal with a crowd and the chorizo adds fabulous flavour to a chilli.
Ingredients
12 soft corn tortillas
12 coriander sprigs
¼ cup goats feta, crumbled
Chorizo and Black Bean Chilli
½ tablespoon olive oil
1 medium brown onion, finely diced
½ teaspoon ground coriander
¼ teaspoon ground cumin
2 cloves garlic, crushed
1 red capsicum, finely diced
1 Skara Chorizo, finely diced
400g tin crushed tomatoes
425g tin black beans, drained and rinsed
2 tablespoons Jalapenos, finely chopped
Avocado Salsa
1 avocado, deseeded and diced
3 spring onions, finely sliced
½ punnet cherry tomatoes, quartered
1/3 cup coriander leaves, roughly chopped
2 tablespoons jalapeno chilli, chopped
2 tablespoons lime juice
Salt flakes and freshly ground black pepper
Method
- For the chorizo chilli, heat olive oil in a non-stick pan over a low heat. Add onion, ground coriander, cumin, garlic, capsicum and chorizo, stirring to combine. Cover and cook for 10 minutes.
- Add tomatoes, black beans and jalapenos, stirring to combine. Bring to a simmer and cook for 5 minutes or until sauce reduces and thickens.
- For the avocado salsa, combine all the ingredients together in a small mixing bowl, stirring gently to combine.
- Prepare tortillas following pack instructions.
- To assemble taco’s, place a spoonful of chorizo chilli down the centre of each tortilla, followed by some salsa, coriander and feta.