Chipotle Black Bean, Chorizo & Corn Tacos
with homemade salsa
Taco Tuesdays have never looked so good! These black bean, chipotle and fresh salsa-packed stunners are so tasty that you could (in our opinion) enjoy them any night of the week.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
398 mL
Black Beans
6 unit(s)
Flour Tortillas
(Contains: Sulphites, Wheat)
113 g
Corn Kernels
1 tbsp
Chili-Cumin Spice Blend
95 g
Tomato
2 tbsp
Chipotle Sauce
(Contains: Egg, Milk, Mustard, Soy)
7 g
Cilantro
113 g
Red Onion
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
1 unit(s)
Lime
1 tsp
Chipotle Powder
250 g
Chorizo Sausage, uncased
Not included in your delivery
2.5 tbsp
Oil*
½ tsp
Sugar*
0.13 tsp
Salt*
0.06 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Gather all your tools, wash and dry all produce and then start the recipe. Drain, then rinse black beans. Peel, then cut onion into 1/4-inch pieces. Cut tomatoes into 1/4-inch pieces. Roughly chop cilantro. Zest, then juice half the lime. Cut remaining lime into wedges.
In a large non-stick pan, heat 1 tbsp (2 tbsp) oil over medium-high heat. When the pan is hot, add corn and three-quarters of the onions. Cook for 4-6 min, stirring occasionally, until corn is golden-brown. Add 1 tsp (2 tsp) Chili-Cumin Spice Blend. Stir for 30 sec, until fragrant. Transfer corn mixture to a medium bowl. Set aside to cool.
Meanwhile, to a small bowl, add tomatoes, remaining onions, lime zest, lime juice, cilantro, 1/2 tsp (1 tsp) sugar and 1/2 tbsp (1 tbsp) oil. Season with salt, then toss to combine. Set aside to marinate.
In the same pan (from step 2), heat 1 tbsp (2 tbsp) oil over medium. When the pan is hot, add black beans. Cook for 4-5 min, stirring occasionally, until beans soften. Add 1/3 cup (2/3 cup) water, then, using a potato masher, gently mash half the beans. Add chipotle powder (refer to Chef's Hack for heat guide) and remaining Chili-Cumin Spice Blend. Stir to combine. Remove from heat. Season with salt and pepper, to taste.
Wrap tortillas in paper towels. Microwave until tortillas are warm and flexible, 30 sec. (TIP: You can skip this step if you don't want to warm the tortillas!) Divide tortillas between plates, then top with chipotle black beans, corn mixture and salsa. Drizzle with chipotle sauce and sprinkle with feta. Squeeze a lime wedge over top, to taste. Enjoy!
