Soy chorizo, casing removed
12 oz (340g)
Jalapeno pepper, seeded and chopped
1 pepper (14g)
1 can (~16 oz) (444g)
12 tortilla, medium (approx 6" dia) (312g)
1/2 small (35g)
1 tsp (5mL)
Heat oil in a large skillet over medium heat. Add chopped onion and jalapeno, and cook for about 10 minutes.
Add the soy chorizo and cook for about 5 minutes, until starting to brown.
Meanwhile, place the refried beans in a saucepan and cook over low heat until heated through.
Stack two tortillas together for each taco, and spread beans over tortillas. Top with soy chorizo mixture.
To store: Place chorizo mixture and refried beans in separate air-tight containers.
To reheat: Warm chorizo mixture and refried beans on stovetop (or by microwaving), place on tortillas, and serve.