Can I make the tacos in advance?

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.

Should I use flour or corn tortillas?

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.

Chorizo Black Bean Tacos with Pineapple Salsa

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

Scale

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

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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