Vegan chorizo tacos
635 cals, 28p, 66c, 21f (per meal)
1 tsp (5mL)
1/2 small (35g)
1 can (~16 oz) (444g)
1 pepper (14g)
3/4 lbs (340g)
12 tortilla, medium (approx 6" dia) (312g)
1
Heat oil in a large skillet over medium heat. Add chopped onion and jalapeno, and cook for about 10 minutes.
2
Add the soy chorizo and cook for about 5 minutes, until starting to brown.
3
Meanwhile, place the refried beans in a saucepan and cook over low heat until heated through.
4
Stack two tortillas together for each taco, and spread beans over tortillas. Top with soy chorizo mixture.
5
Serve.
6
Meal Prep Tip: Divide the chorizo mixture and refried beans into separate airtight containers and store in the refrigerator. When ready to eat, warm chorizo mixture and refried beans on stovetop (or by microwaving), place on tortillas, and serve.