Wednesday, February 2, 2011

Chorizo & Potato Tacos with Black Bean Salsa

I saved this recipe out of Real Simple magazine's October 2010 issue. I tried it out a couple of weeks ago and I was instantly in love! It was easy to make and it is fairly healthy. I hope your family enjoys it as much as we did!

1 pound fresh chorizo or italian sausage, casings removed  *
            * I bought the chorizo in a one pound package without the casings.
1 russet potato (8 ounces), cut into 1/4-inch pieces
1 15-ounce can black beans, rinsed
4 radishes, cut into small pieces
1/2 cup chopped fresh cilantro
2 tablespoons fresh lime juice
1 tablespoon olive oil
1/2 teaspoon ground cumin
   Kosher salt and ground black pepper
8 hard taco shells, warmed  *
             * We like the flat bottom hard taco shells, they just make life easier.
1 avocado, sliced
1/4 cup sour cream

  In a large nonstick skillet, cook the chorizo and potato over medium-high heat, breaking up the chorizo with a spoon, until it is browned and the potatos are tender, 12-15 minutes. Meanwhile, in a medium bowl, combine the beans, radishes, cilantro, lime juice, oil, cumin, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Fill the taco shells with the chorizo mixture, black bean salsa, avocado, and sour cream. Enjoy!