Vegan chorizo tacos
Vegan chorizo tacos
635 cals, 28p, 66c, 21f (per meal)
  • ,
  • Soy chorizo, casing removed
    12 oz (340g)
  • Jalapeno pepper, seeded and chopped
    1 pepper (14g)
  • Refried beans
    1 can (~16 oz) (444g)
  • Corn tortilla
    12 tortilla, medium (approx 6" dia) (312g)
  • Onion, diced
    1/2 small (35g)
  • Oil
    1 tsp (5mL)
  • 1
    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.
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