Elevate taco night with these GORGEOUS 20-minute chorizo and black bean tacos. Paired with creamy whipped avocado, zingy pineapple salsa and all wrapped in soft, buttery tortillas, these will be your new favourite, super easy weeknight go-to.
Tacos are always a brilliant option for a quick weeknight meal. They’re easy, super customisable and a great way to get lots of fresh veggies in.
These chorizo black bean ones started as a bit of a fridge raid for me. But they were so good, I revisited them to create a proper recipe. There are three main elements here – the whipped avocado, the pineapple salsa and the chorizo black bean mix. Each element takes just minutes to pull together (the most time-consuming part is chopping the pineapple and tomatoes for the salsa – but even that doesn’t take long!)
Chorizo is a great ingredient to have in the fridge because it cooks very quickly, adds SO much smoky flavour and because it’s a cured sausage, lasts a long time. Paired with protein-packed black beans, it creates a wonderful, crispy, smoky and very moreish filling for these lovely tacos.
Ingredients
You don’t need many ingredients here, and there are simple swaps you can make if needed.
- Chorizo. This lovely, smoky cured Spanish sausage is a real flavour powerhouse. It crisps up beautifully really quickly, making it PERFECT for busy weeknights. You’ll find it with the other cured meats in the store. If you can’t find it, you could use another smoky sausage, but you’ll need to cook it longer if you use a raw, uncured sausage.
- Black beans. I love using beans to add extra protein to a meal, and these pair perfectly with the Mexican flavours going on. If you don’t have black beans, you could use Kidney beans instead.
- Pineapple. I’m using fresh pineapple, but you could also use tinned here if you like (and if pineapple isn’t in season).
- Chilli. Skip the chilli if you’re making this for kids, or reduce the amount if you’re worried about heat. I find the sweetness of the pineapple and tomatoes offset the chilli nicely in the salsa so it’s not too spicy, but it’s easier to add more chilli rather than take it away if you are worried.
- Scallions (spring onions). Salsa will typically contain red onion but I’m personally just not a fan of raw onion at all, so I’m replacing it with scallions here. If you like red onion, feel free to use it.
How to make them
Make your whipped avocado (I like to do this in a mini food chopped for ease), then chop everything for your pineapple salsa and mix them together.
PRO TIP: If you don’t have a food chopped or processor, you can make the whipped avocado by hand. Just use a fork to mash up the avocado with a drizzle of water and the lime juice, then finely chop the cilantro and mix it in along with the salt.
Finely dice your chorizo, then add it to a cold pan. Turn the heat to medium and cook until crispy, then add the black beans and give them a mix through.
After that, you’re ready to assemble your tacos. I like to serve them family style – with the toppings laid out in separate bowls for people to help themselves!
Got a question?
You can prep the individual elements, refrigerate them, and then assemble them when you’re ready. The pineapple salsa will keep well for 3 days, the whipped avocado will for 5 days and the chorizo and black beans will keep well for 1 week. Just heat the chorizo and black beans either on the stovetop or in the microwave for a couple of minutes.
It’s up to you! I’m using flour tortillas, but corn is delicious too. You could also make these as larger burritos or fajitas, with full-sized tortillas if you can’t find mini ones.
This will depend on the chorizo you use. Some chorizo sausages are much spicier than others – so if you’re worried, look for one that’s labelled as being ‘smoky’ rather than spicy. You’ll also use chilli in the pineapple salsa. It’s only 1/2 a chilli and it’s offset by the sweetness of the pineapple and the tomatoes so it’s not overpowering, but you could skip it, or reduce it if you’re worried.
Do you have my FREE Fakeaway Favourites e-book?
It’s filled with my absolute favourite takeaway dishes you can make at home!
From a quick pad thai and saag paneer, to Korean fried chicken, beef rendang and chicken satay, you’ll love exploring the book.
Like this recipe? You might enjoy these quick ideas
If you make this recipe, I’d love to hear from you! You can leave me a comment below.
Print
Chorizo Black Bean Tacos with Pineapple Salsa
- Total Time: 20 minutes
- Yield: 12 tacos 1x
- Diet: Low Fat
Description
Elevate taco night with these GORGEOUS 20-minute chorizo and black bean tacos. Paired with creamy whipped avocado, zingy pineapple salsa and all wrapped in soft, buttery tortillas, these will be your new favourite, super easy weeknight go-to.
Ingredients
For the tacos –
- 1 chorizo sausage, skin removed and diced (approximately 225g/8oz)
- 1 tin of black beans (approximately 400g/14oz, or use a jar)
- 1 teaspoon salt
- 12 mini tortillas
For the pineapple salsa –
- ½ cup diced pineapple
- ½ cup diced cherry tomatoes
- ½ red chilli, finely diced
- ½ cup cilantro leaves, chopped
- 3 scallions (spring onions), finely sliced
- Juice of 1/2 a lime
- 1/4 teaspoon salt
For the whipped avocado –
- 1 ripe avocado
- 1/4 cup cilantro (coriander) leaves
- Juice of 1/2 a lime
- 1 teaspoon salt
- 1 tablespoon water
Instructions
- Make the whipped avocado. Add the flesh of your avocado to a mini food chopper or food processor, along with 1/4 cup cilantro leaves, the juice of 1/2 a lime, 1 teaspoon of salt and 1 tablespoon of water. Blitz into a smooth, creamy sauce. PRO TIP: You can also do this by hand. Use a knife or a fork to mash the avocado, then add the rest of the ingredients and mix until smooth. It won’t be quite as smooth as it would be with equipment, but will taste as good.
- Make the pineapple salsa. Add the diced pineapple, diced cherry tomatoes, diced chilli, 1/2 cup of cilantro leaves, 3 sliced scallions, the juice of 1/2 a lime and 1/4 teaspoon of salt to a small bowl. Mix well to combine, then set aside.
- Cook the chorizo and black beans. Set a high-sided skillet or frying pan on the stovetop, then add the diced chorizo. Turn the heat to medium, then let the chorizo cook, rendering the fat out, for about 5 minutes, until it starts to get crispy and lots of the chorizo oil is pooling in the pan. At this point, add the black beans and 1 teaspoon of salt. Stir to combine and cook for another couple of minutes, until the beans have been heated through.
- Assemble the tacos. Warm your tortillas up – I like to do this in the microwave, in batches of four. Stack them on a plate and cover them with a damp paper towel, then microwave for 30 seconds. You can serve the tacos up family style, with the toppings in their own bowls for people to help themselves, or assemble them first. Start with the whipped avocado, then top with the pineapple salsa and the chorizo black bean mix. Enjoy while hot and juicy.
Notes
STORAGE INSTRUCTIONS: You can make the individual elements of this recipe and then assemble and serve the tacos when you’re ready. The salsa will keep for 3 days in the fridge, the chorizo and black bean mix will be fine for 1 week, and the whipped avocado will keep well for 5 days (press a piece of clingfilm directly onto the avocado in an airtight container to help prevent discolouration).
INGREDIENT NOTES: Chorizo is a Spanish, cured sausage, but in the US, chorizo also refers to a spicy, ground pork mixture. I’m using the cured sausage here, rather than the ground pork. You could, however, make this recipe using the ground version – it cooks just as quickly.
SUBSTITUTIONS: You could use tinned pineapple in place of fresh, and red onion instead of scallions in the salsa. Use bottled lime juice if you like too – use 1 tablespoon in the avocado and the salsa. Swap black beans for Kidney beans and cilantro for mint or flat-leaf parsley if you’re not a fan.
- Prep Time: 10
- Cook Time: 10
- Category: fakeaways
- Method: stove top
- Cuisine: mexican
Nutrition
- Serving Size: 3 tacos
0 Comments