Vegan chorizo tacos
635 cals, 28p, 66c, 21f (per meal)
3/4 lbs (340g)
1 pepper (14g)
1 can (~16 oz) (444g)
12 tortilla, medium (approx 6" dia) (312g)
1/2 small (35g)
1 tsp (5mL)
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
To store: Place chorizo mixture and refried beans in separate air-tight containers.
7
To reheat: Warm chorizo mixture and refried beans on stovetop (or by microwaving), place on tortillas, and serve.