Chorizo & Black Bean Street Tacos

Warm tortillas piled high with spicy chorizo, creamy black beans, fresh salsa, and cotija make taco night the easiest meal of the week.

Ingredients:
4 Skagit River Ranch chorizo sausage links, casings removed
8 Tortillas Con Madre flour tortillas
1½ cups cooked black beans
1 cup Familia del Norte Cotija cheese, crumbled
1 cup Skagit’s Best Salsa Company Medium-Ish Salsa
3 green onions, thinly sliced
¼ cup chopped fresh cilantro
1 lime, cut into wedges
Olive oil, as needed

Method:
1. Heat a large skillet over medium heat. Add the chorizo and cook, breaking it into crumbles with a wooden spoon, until browned and cooked through, about 8–10 minutes.

2. Meanwhile, warm the black beans in a small saucepan over low heat until heated through. Warm the tortillas in a dry skillet or directly over a gas flame until soft and lightly charred.

3. To assemble, spoon a layer of black beans onto each tortilla, followed by the crumbled chorizo. Top with salsa, cotija cheese, green onions, and fresh cilantro. Serve with lime wedges for squeezing over the tacos just before eating.